Butternut Veloute

Ingredients

• 2 small butternut squash, 4 pounds total
• canola oil
• kosher salt and freshly ground black pepper
• 1/2 stick (4 tablespoons) unsalted butter
• 1 onion, halved, thinly sliced
• 3 shallots, halved, thinly sliced
• 1 quart chicken or vegetable broth (or water)
• 3 cup heavy cream
• sage croutons, for garnish, see recipe