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2 each whole butternut squash, pricked and roasted skin on, until a knife enters easily
2 medium yellow onions, roughly chopped
3 tablespoon olive oil
6 cups water or chicken stock, (I use water)
4 cups heavy cream
salt to taste

1 teaspoon fresh chopped garlic or fresh grated nutmeg

Peel squash, discarding seeds, reserve pulp.
Sauté onions in olive oil until soft and transparent.
Add squash and water.
Cook over medium heat for 30minutes.
Add cream.
Remove and puree in blender until smooth.
Add salt to taste.