Butternut Squash Soup

Extra light olive oil
1 onion, diced
2 cloves garlic, chopped
3 tomatoes, peeled and diced
2 pounds squash flesh, chopped (butternut, pumpkin, etc.)
Water
Chives
Sour cream (optional)
Fresh ground black pepper

Heat a small amount of olive oil in a large pot. Add the onion, garlic, and tomatoes. Cook until the onion is transparent. Add the squash and enough water to cover. Bring to a boil; then, cover the pot and simmer for about 15 minutes or until the squash is tender. Remove from the heat and puree.
Garnish with a dollop of sour cream, chopped chives, and freshly ground black pepper.