Add olive oil to a large pot and cook garlic,onions, carrots, potato and butternut squash for five minutes on medium-high heat.
Pour in vegetable stock and bring to a boil.Cover pot, and then reduce heat to low and simmer for about 40 minutes, until vegetables are tender.
Cool soup down a bit, and then transfer to a blender. Blend to desired consistency until smooth. You may need to do this in batches. Return pureed mixture to pot and set heat on low. Stir in cream, and then season with salt and pepper.