Chef Amy's Butternut Squash Soup
In large pot, melt butter and oil over medium heat; add next seven ingredients, through turmeric. Cook until squash is slightly soft (about 15 min.), stirring occasionally; add stock. Bring to a boil; reduce heat and simmer until squash is soft. Add cream; blend in blender. Season with salt and pepper, to taste.
Good to Know: Ready-to-use peeled, seeded, diced squash is available in the Produce Department.