Sauté the Garlic and Chicken: In a large pot, add a small amount of oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the chicken thighs and cook until lightly browned on all sides.

Add Butternut Squash and Water: Add the cubed butternut squash to the pot, then pour in enough water (about 4-5 cups) to cover all ingredients. Bring the soup to a boil.

Simmer Until Tender: Reduce the heat and simmer for 15-20 minutes, or until the squash is tender.

Shred Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.

Blend (Optional): If desired, use an immersion blender to blend the soup to your desired consistency.

Season and Serve: Season with salt and pepper to taste. Serve hot.