Butternut Squash Soup

2 Butternut Squash 
½ stick of butter
Olive oil
1 cup of onion
2 gloves of garlic minced
1 tbls. Minced Ginger
1 tsp. Italian Seasoning
¼ tsp. of Mace
4 cups of chicken stock
2 Bay Leaves
Fresh ground pepper
Worcestershire Sauce
2 cups of heavy cream

Cut squash in half length wise and bake until soft.  Remove from the skin.

Dice the onion and sauté in the pan with the melted butter and some olive oil.  
Add the ginger and garlic and sauté a few more minutes.  
Add the Italian seasoning, the mace, black pepper and Worcestershire Sauce.  
Add the squash and 4 cups of chicken stock.  Simmer for about 1 and ½ hours.  
Remove the bay leaves.

Puree and then add in the 2 cups of heavy cream and put the bay leaves back in. 
Bring up to the desired serving temperature.