Saute 1 chopped med. onion in 2 Tbs. olive oil until translucent. Add 2# butternut squash cubed and saute until lightly browned, about 10 min. Add 1 pint (can) drained diced tomatoes, and 1 Tbs. dry Sherry. Boil until liquid almost evarporates.(30 min.) Stir in 1 1/2 c. vegetable broth and bring to boil, then simmer until squash is very tender. Puree in small batches in blender, return to saucepan, bring to simmer, then salt and pepper to taste. Serve with grated or powdered ginger, a little orange zest, and a dollop of yogurt. Garnish with fresh thyme.