Butternut Squash Soup
(Makes 4 cups or 5 servings)

Ingredients:
1 cups chopped onion
1 tablespoons butter
1 tablespoons vegetable oil
a 2 to 3 pound butternut squash, peeled, halved, the seeds and strings discarded, and the flesh cut
into 1/2-inch pieces
3 cups chicken broth
2 teaspoons orange zest
1 cup freshly squeezed orange juice
1/2 cup heavy or whipping cream for garnish

Directions:

1. In a large saucepan cook the onion in the butter and the oil over moderately low heat, stirring, until it is softened.
2. Add the squash and 1/2 cup water, and cook the mixture, covered, over moderately low heat for 20 to 30 minutes, or until the squash is tender.
3.  Add the broth, the zest, and the juice and simmer the mixture, uncovered, for 15 minutes.
4. In a blender or food processor purée the mixture in batches and strain it through a sieve into a large bowl.
   The soup may be made 1 day in advance and kept covered and chilled.
5. Ladle the soup into 4 bowls and garnish each serving with about a tablespoon of the cream, to be floated
   on top the soup in a swirl, and orange zest.