Melt the butter in a large saute pan over medium heat. Add the onions, garlic, and ginger, season with salt and pepper, and cook until golden, about 20 minutes.
Add the sherry and reduce by half, only a minute or two. Add the chicken stock, pasta, and squash. Bring to a boil and cook until pasta and squash are just cooked, about 3 minutes. Season with salt and pepper.
Add the savory and ladle the soup into warm bowls. Sprinkle with the almonds and cheese and serve immediately.
Recipe courtesy of In the Hands of a Chef (Morrow, 2002) by Jody Adams and Ken Rivard
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