Heat 2 Tbsp. unsalted butter or extra virgin olive oil in large saucepan. Saute 1 medium onion until golden, about 5 minutes.
Add 2 Tbsp. dry sherry or white wine and 1 medium butternut squash (about 2 1/2 pounds) cut into cubes; Stir-cook until sherry evaporates, about 30 seconds.
When we are chopping vegetables this is where you will find Gunther and Rocky, in the kitchen!
They love butternut squash.
Add 2 cups chicken or vegetable stock, 1 tsp. ground ginger, salt(1tsp. or less) and pepper to taste;bring to a boil.
Reduce heat and simmer; cover and cook until butternut squash is tender; about 15 minutes.
Ladle butternut squash mixture into blender. Add 3/4-1 cup milk; blend until smooth.
I used one of our favorite new kitchen tools, the immersion blender to save a step.
Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency.