Place the olive oil in a dutch oven over medium heat.
Once the oil is hot, add the onion and butternut squash. Cook for 10 minutes until butternut squash is fork-tender.
Add all remaining ingredients and stir well to combine.
Increase heat to medium-high and bring to a boil.
Reduce heat to medium-low and simmer for 35-45 minutes.
Remove dutch oven from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.
Video
Notes
Be sure to not overcook the squash, you want it to be fork-tender but not mushy.
If using a blender, allow the soup to cool before pureeing to avoid any accidents.
Add more or less broth to the soup depending on how thick or thin you like your soup.
If you want to add more flavor to this soup, add garlic, salt, and black pepper to taste.
You can also add some heat to this recipe if you like spice by adding cayenne pepper, or even hot sauce.
I recommend peeling your butternut squash before you cook it for this recipe.