Chop butternut squash in half lengthwise and dig out the seeds. Place in a roasting pan face down with an inch of water and bake at 375 degrees until soft enough to scoop out, ab out 30 minutes. While squash is cooling, heat olive oil in cast iron skillet. Saute garlic and onions. In two batches, scoop cooked squash into Blendtec blender and add half of the cream. Puree. In second batch, add garlic and onion. Salt and pepper to taste.