Butternut Squash Soup

From Kimberly Wynn Cooking Class- Sandy's friend

3 T Veg oil
2 T Veg oil
2 med onions diced small
3 med butternut squash cut in half and seeded
3 cups chicken stock
1 1/2 cup heavy whipping cream
1 T salt and pepper
1 T nutmeg
2 T brown sugar

Heat oven to 350. Lightly oil squash with 2 T oil, place on baking sheet and roast uncovered until tender approx 30 min. Remove and allow to cool. Using a spoon remove the flesh and set aside in bowl. Heat 3 T oil in large pot, add onions and cook till translucent. Add cooked squash, chicken stock, brown sugar and bring to simmer for 15 min. Add whipping cream then blend to desired consistency in blender. The smoother the better! Adjust seasonings with salt and pepper and nutmeg.