375°F is the recommended temperature for the oven. Sprinkle squash chunks with oil and place on a sided sheet pan. Then toss to coat. Until squash is tender, roast it for 35 to 45 minutes.

Melt 1 tablespoon margarine in a large stockpot over medium heat and sauté onions, garlic, and sage for 3 to 5 minutes.

Put roasted squash and broth in a stockpot and bring to a boil.

Puree soup with an immersion blender, food processor, or blender.

Using a food processor or a regular blender, puree soup in batches. Stir sherry into soup and return to pot.

Cook soup topping in a small sauce pan with remaining 2 teaspoons margarine.

Toast panko bread crumbs until golden brown.

Allow crumbs to cool for about five minutes after removing them from the heat.

Add Parmesan cheese and chives. Cheese and bread crumbs can be garnished on top of the soup.