In a large stockpot, saute the diced onion in the olive oil. When translucent, add the squash, sweet potatoes, and garlic.
Cook on a medium-low flame, stirring every few minutes, until soft. Add water to cover all the vegetables and then add the beef broth. Add all the spices and 1 tablespoon of salt. Bring to a boil and simmer for at least 20 minutes.
Blend with an immersion blender and adjust salt and pepper to taste.
Notes
This recipe makes a generous potful, so you should have enough for dinner and more to freeze for next time.
Recipe by Between Carpools at https://betweencarpools.com/this-is-the-butternut-squash-soup-recipe-i-dont-want-to-forget/