My favorite quick butternut squash

Chop an onion and saute it in olive oil with a pinch of salt in a large saucepan.
Peel, de-seed and cube one butternut squash.
Add squash to saucepan and add chicken broth to cover.
Bring to a boil, then turn the heat down to maintain a simmer.
Add a tsp of dried thyme or other tasty herb.
Simmer until squash can be pierced with a fork but isn't mushy, about 15-20 minutes.
Puree in batches in a food processor.
While puree is still hot, add a tablespoon or two of butter and stir.
Serve with sour cream or chopped cilantro or chives.