Butternut Squash Soup

I have been searching for this "butternut squash soup" in the purest form, and thick consistancy since I dined at the Gamekeeper Restaurant in Boone, North Carolina in 2004. I have found exactly what I was searching for and I am very happy to share it with you. Prepare to be amazed.

Ingredients
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into cubes
6 cups (or less) low-sodium chicken stock
Kosher salt and freshly ground black pepper

Directions
(TIP: Cut up butternut squash, onion, and mince garlic first then read on)
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion, season with a pinch of salt and pepper - stir occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock (cover squash with stock, if your squash is smaller than 3.5 lbs., discard extra stock). Cover stockpot for 20 minutes on medium-high heat- No peeking!

Turn off the heat. Using an immersion blender to blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.