Squash cream:
In a saucepan, soften the onions and garlic in oil for about 5 minutes.
Add the squash and continue cooking until it is tender.
Add the broth.
Bring to a boil and simmer for 20 minutes, uncovered.
Add the cream.
Use an immersion blender to reduce to a smooth puree.
Season with salt and pepper and keep warm.

Crispy parmesan lace:
Place the grill in the center of the oven. Preheat the oven to 375 F (190 C).
Line two baking sheets with parchment paper or silicone mats.
Spread about 2 tablespoons (30 ml) of parmesan cheese for each lace (tile), so that they have a diameter larger than the opening of the glasses in which we will serve the squash cream.

Cook for 8 to 10 minutes, or until the tiles have a golden yellow color.
Make sure the parmesan is not too golden, as it would have a very bitter taste.
Let cool completely.

Assembly:
Pour the squash cream into each glass.
Place a parmesan lace flat on the opening of the glass and garnish with celery leaves.