Butternut Squash Soup with Chive Oil

Ingredients:
1⁄3 cup vegetable or canola oil
7 cups (1⁄2-inch) cubed, peeled butternut squash
1 1⁄2 cups (1⁄2-inch) cubed, peeled russet potato
1 1⁄2 cups chopped onion
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon ground nutmeg
3 cups fat-free, low-sodium chicken broth
2 cups half-and-half

Chive Oil:
1⁄2 cup vegetable or canola oil
1 (1-ounce) package fresh chives

Preparation and Cooking:
Heat oil in a large Dutch oven over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.
Combine 1⁄2 cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving. Serves six people.