Peel and chop the onion.

Cut the potato into chunks.

Peel and remove the seeds from the butternut squash and chop into chucks.

Add a tablespoon of olive oil to a pan and gently cook the onion for a couple of minutes.

Add the potatoes and butternut squash to the pan and cook gently for a minute.

Add the stock and simmer for forty minutes.

Blend or puree the soup until smooth.

Season with salt and pepper to taste.