By Shai Barak
Servings: Serves 4.
Melt the butter with the olive oil in a large pan. Saute the onions and squash for about 10 minutes while stirring occasionally. Add the crushed garlic and the chicken broth. Bring to a boil on high heat and then simmer until the vegetables are completely soft. Puree in the pot with a hand blender. Add the vinegar and wine and adjust flavoring. Continue cooking on low heat for about 20 minutes more. You can add a little heavy cream to the pot just before taking it off the heat, stirring thoroughly. Alternatively, you can serve in bowls and then add a little heavy cream to each bowl without stirring.