Butternut Squash Soup

1 butternut squash, cut in half lengthwise and scoop out seeds, prick hard side with fork randomly, set face down on cookie sheet and pour about 1/2 inch of water into the cookie sheet. Bake @ 350 degrees for 45 min to an hour, will be soft when cooked. Let cool and scoop out flesh.
Melt 2 T butter in pot, cook 2 med diced onions until translucent. Add 3/4 t. white pepper and 1 1/2 t. salt, stir. Add 4 c chicken stock and squash mixture. Stir until heated through, bring to a boil. Remove from heat and puree. Add 1 c heavy cream and 1 c half and half. Warm. Serve with lime slices (use lime generously, mm!).
Makes 2 qts.