Chef's Table Butternut Squash Soup

This is one of my favorite dishes from a local restaurant called Chef's Table.  It works better for me if I cook the squash in the microwave instead of the oven and it's much faster.

3 Tbsp vegetable oil
2 Tbsp vegetable oil
2 med onions, small diced
3 med sized butternut squash, cut in half and seeded
3 c chicken stock
1 ½ c heavy whipping cream
to taste: salt and pepper, nutmeg, fresh ground mace

Heat oven to 350 degrees. Lightly oil squash with 2 Tbsp oil and place on baking sheet. Roast squash uncovered until tender (~30 min){Me: This takes much longer than 30 min in my oven.  I cut and peel the squash and microwave it for ~15 min until it is tender}. Remove from heat and allow to cool slightly. Using a spoon, remove the flesh from the squash and set aside in a bowl.

Heat oil in a large soup pot. Add onions and cook over moderately low heat until completely translucent. Add cooked squash to onions. Add chicken stock. Bring to a simmer and allow to simmer for 15 min. to allow for interchange of flavors. Add whipping cream. Blend to desired consistency in a blender. The smoother the better for this soup. Adjust seasoning with salt and pepper, nutmeg and mace.