Butternut squash soup from Vom Fass

This recipe has existed on a post-it flag in my kitchen for at least a year. I don't know how it has survived, but it's earned the staying power of a "keeper" recipe.

2lb butternut squash, cut into 1-in cubes and cooked until tender in large soup pot

Add 1 chopped onion, 2T olive oil, and 6c chicken broth. Salt and pepper to taste. 

Drizzle with pumpkin seed oil if you have it, and a dollop of sour cream if desired.