Butternut Squash Soup recipe

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 form the heat and puree.
Garnish with a dollop of sour cream, chopped chives, and fresh
ground
black pepper.