Prep veggies:
Peel and remove seeds from butternut squash. Rinse and cube. Chop onion in medium dice. Rinse and slice celery. Mince garlic.
In large stock pot, place prepared butternut squash. Add broth and water to cover. Boil on high for 20-25 minutes until tender when pierced with a fork.
In saute pan, heat 1 T EVOO on medium heat on stove. Add onion, celery, and garlic. Saute for 5 minutes until wilted. Add 3 T unsalted butter, stirring until melted.
Add sauteed veggies to boiled butternut squash. Add seasoning.
Let cool slightly before processing, batch by batch, in food processor. Serve immediately or reheat and serve later.