Heat olive oil In a large pot over medium-high heat. Add the onion and garlic, and sauté until soft, approximately 3-4 minutes.
Add the cooked butternut squash and chicken stock. Reduce to medium heat and cook for 15 minutes.
Remove from heat, and let cool slightly.
Using an immersion blender, purée the soup.
Stir in the cream, vanilla bean seeds, and salt. Cook for an additional 10-15 minutes over medium heat.
Add the parmesan cheese and white pepper and combine well. Top with oyster crackers, crumbled bacon, chives, fresh ground black pepper, or your favorite garnish.
Notes
See above post for instructions on how to roast the butternut squash.