Preheat oven to 400F.

Cut butternut squash in half lengthwise, remove seeds, spray with olive oil, and cook face down on a cookie sheet lined with aluminum foil for 30-40 minutes, or until soft.

Dice the onion.

Combine squash, onion, and 1 cup of vegetable broth in a food processor and blend until smooth.

Combine the pureed mixture with the remaining ingredients in a large dutch oven over medium heat and whisk to combine.

Serve hot!