Saute butternut squash, onions and carrots in a bit of olive oil in a large pot
Add vegetable broth, spices and salt and pepper. Simmer until cooked
Remove from heat and process in blender until well blended, about a minute or two. Return to pot
Add sherry and bring to boil then turn down to simmer and cook for another 10 or 15 minutes
Serve in lovely mugs as an appetizer for your guests