Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add 1 diced onion, 2 minced garlic cloves, and 1 pound of cubed butternut squash. Sauté for 10 minutes.

Pour in 2 cups of vegetable broth and bring to a gentle boil. Simmer uncovered for 15-20 minutes.

Puree the mixture until smooth in a high-speed blender.

Cook your choice of pasta, drain, and mix with the sauce. Stir in optional Parmesan cheese.

Let leftovers cool and store in airtight containers for up to 3 months.