Jen's Cream of Butternut Squash Soup

2 tbsp vegetable oil
1/2 large onion, chopped
4 C peeled, chopped butternut squash
2 C chicken broth
Salt and freshly ground black pepper
1/4 C half and half cream

In a large saucepan heat vegetable oil over medium heat and saute onion and squash until onion softens, about 5 minutes.

Add chicken broth and simmer, partially covered, until squash is tender when pierced.

Remover from heat and puree soup; season to taste with salt and pepper.

Return to gentle heat and stir in cream (be careful not to boil).

Serves 6

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