Butternut Squash Soup

This is such a yummy soup, its my daughter's favorite! She eats it all up and asks for seconds!

Ingredients:
6 Tbsp butter
4 Tbsp flour
1 large onion, chopped
2 lbs butternut squash, cut up
1½ quarts (6 c) vegetable stock
1 cup half-and-half/soy milk
salt and freshly ground pepper

Heat 4 Tbsp butter small pan over low heat until melted. Add flour and whisk till smooth. Cook 1 minute whisking and remove from heat. Bring stock to a boil and keep warm. Heat remaining 2 Tbsp butter in soup pot over medium-high heat. Add onion and saute 3-5 minutes. Add squash and saute 3-5 minutes more. Stir hot vegetable stock into vegetables. Bring to a boil, reduce heat and simmer. Stir in roux, simmer 30 minutes covered.

Transfer soup in batches to blender, process until smooth. Reheat in pot, stir in half-and-half and season with salt and pepper.