Butternut Squash Soup

Peel and dice the butternut squash: Start by chopping off the top and the bottom of the squash, then use a vegetable peeler to remove the skin. Then slice the squash in half horizontally and remove the seeds. Next dice the squash into medium-sized pieces.

Melt butter and olive oil together in a large Dutch oven over medium heat. Add onion and cook 5 minutes, or until onion is translucent.

Add the chopped butternut squash, and cook for 5 minutes, stirring often. Add the garlic and cook for one minute, until softened, stirring constantly.

Stir in chicken broth, poultry seasoning, salt, and pepper. Bring soup up to a simmer, but do not allow to boil. Simmer for 15 minutes or until the squash is fork-tender.

Pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute. Repeat procedure with remaining squash mixture. Return soup to Dutch oven. (Or process soup in Dutch oven using an immersion blender.) Stir in cream, and cook 1-2 minutes to reheat, if needed.

Serve soup with desired toppings.