Butternut squash soup

3 lbs butternut squash, peeled, seeded and cut in large dice
4 qts chicken or vegetable stock
8 oz onion, small dice
1 Tbs minced garlic
2 oz butter
1/2 tsp ginger
1/2 tsp allspice
1 dash salt and pepper
1 cup heavy cream

Directions:

Sweat onion in butter in heavy stockpot or roundeau until transparent. Add stock and cubed squash. Add seasonings. Simmer until tender. Puree by adding small amounts at a time in a blender or using an immersion blender. Finish with heavy cream. Adjust seasonings if needed. Garnish with toasted almonds or pumpkin seeds.