Step 1: Halve the squash and remove seeds and the fibers. Cut squash into quarters and steam over boiling water until tender (30 minutes).
Step 2: Meanwhile in a pot over low heat melt the butter. Stir in the garlic and cook until softened (10 minutes) -- do not let it turn brown. Stir in broth and wine (or sherry) and bring to a boil and then reduce heat and simmer for 30 minutes.
Step 3: Stir in milk and potato and simmer for 30-45 minutes or unit potato is tender; puree soup (I use an immersion blender). Return mixture to pot.
Step 4: Using a fork scrape the squash into a bowl and separate strands with the fork to create "spaghetti". Add to pot with the cream; season to taste with salt and pepper. Simmer until heated through.
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