Heat olive oil in a large pot over medium heat and sauté the chopped onion until it becomes softened.

Add the minced garlic and cook for an additional minute until it is fragrant.

Stir in the cubed butternut squash and vegetable broth, then bring the mixture to a boil.

Reduce the heat, cover the pot, and simmer for 20-25 minutes until the squash is tender.

Carefully blend the soup until smooth using either an immersion blender or by transferring it to a regular blender in batches.

Season with salt and pepper to taste, then serve the soup hot.