boil squash in broth and sherry add bay leaf.
while squash is cooking caramelize onion and garlic in butter
when squash is soft remove from heat and pour squash and liquid in blender
add onion/garlic mixture to blender
blend till smooth
dump blended mixture back in pot and bring to boil adding nutmeg
add milk to obtain desired thickness of soup ( I do not like thick soup so I used about 1 cup of milk to get it to my liking)
Sprinke on green onion for garnish just before serving
*have made many variations on this recipe. You can add shredded carrots to the carmalization process for some added sweetness. I have also added strong herbs such as rosemary at times.