Lauren's Winter Squash Soup

My niece, Lauren, wanted to make something for the Thanksgiving dinner, so we suggested that she make a soup. She asked around and her Oma found a recipe that looked great. It is sized to make 8 appetizer servings. Here it is:

Ingredients
2 T. Unsalted Butter
1 T Olive Oil
2 c. Chopped Onions
1.5 lbs Butternut squash, peeled and cut into cubes
3 c. chicken stock or broth
1 15 oz can of pumpkin puree
kosher salt, & fresh ground black pepper
1 c. Half & Half
Creme Fraiche, grated Gruyere, crisp cooked bacon or Croutons for serving or garnish

Directions
1. In saucepan heat butter and oil on medium low. Add onions and cook 10 minutes until translucent, stirring occasionally.
2. Add butternut squash, sock, pumpkin, 2 t. salt, 1/2 t. pepper and heat to boiling on medium high. Once boiling, reduce heat, cover and simmer on medium low 20 minutes or until squash is very tender, stirring occasionally. Process mixture with immersion blender until smooth.
3. Add Half & Half and heat slowly. Serve with garnishes, if any.