Preheat oven to 375º
Cut the butternut squash in half, length-wise, and scoop out the seeds.
Cover the two halves in the vegetable oil, using about 1 tbsp per side.
Season with salt and pepper.
Cook in oven for about 45 minutes or until soft.
Once the squash is done set on a rack to cool.
While that is cooling, do the necessary prep for the onions and garlic.
When the squash is cooled use a knife to cut the rind off of the squash.
Cut the squash into cubes.
melt 2 tbsp of butter in a large pot or dutch oven.
add onion (or shallot) and cook until translucent.
Add in the garlic, vegetable broth, and squash.
Bring to a simmer and let sit for about 10 minutes.
Pour the mixture into a blender, or use an immersion blender, and blend until smooth.
Pour back into the pot and add the heavy cream.
Add more salt and pepper, simmer for another 10 minutes.
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