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Peel honeynut squash; then remove seeds and cut into cubes. Heat oil over medium heat in large soup pot. Sauté onions until translucent. Add garlic and sauté another 30 seconds.
Mix in broth, potatoes and squash. Bring to boil, then reduce to simmer and cook 30 mins or until vegetables are tender.
Remove from heat and use an immersion blender to purée until smooth. Alternatively, use a stand-up blender and purée in batches. Stir in milk and return to stove-top to heat through.