Two Versions of Butternut Squash Soup

This recipe is written to make this soup for either red meat eaters, or non red meat eaters. There are substitutions that can be made discussed in the ingredients section and in the process section. Both forms of the soup are equally satisfying, but the beef version is a bit heartier...Please see the stock recipes in my recipe list to complete this soup. In a large stock pot put in the olive oil and add the meat of choice and brown slightly, add the squash, the basil, and continue to brown over medium heat for about 10 minutes, stirring occasionally. Put in the stock (dependent on version) and bring to a boil, reduce to a simmer and cook till the squash is tender. Process soup through a blender with a glass container a bit at a time till it is all done (blend till the meat is reduced to extremely fine bits). Put soup into a second stock pot as the blending is done. Add the cream, stir, add salt to taste, and serve with a large fresh Basil leaf in each bowl. This recipe is designed for Thanksgiving dinner and will feed quite a few people; you can reduce the size by using 1 squash and less stock.