Hubbard Squash Soup

1 Tbsp. virgin olive oil
1 onion - finely diced
2 garlic cloves - finely diced
1 quart vegetable broth or water
4 cups Hubbard squash - pureed (about 1 medium squash)
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cinnamon
1/8 tsp. mace
1 cup heavy cream
1/2 cup chopped scallion

Heat the olive oil and sauté the onion and garlic until golden. Add the broth and simmer 15 minutes. Add the squash, salt, pepper, cinnamon, and mace, and simmer for another 15 minutes. Add the heavy cream and continue to simmer 5 to 6 minutes until heated through. Serve garnished with chopped scallion.