Wash, peel and scrape out the seeds of the butternut squash. Cut into small cubes.
In a big pan, heat the oil. Add the onion, saute about 4 min. or until softened. Add the butternut squash, 1/2 cup of water. Saute about 8 min., until softened.
Pour hot broth, stir to combine. Reduce the heat to low. Cook about a few minutes. Blend the soup until puree. Add the cream, stir to combine. Add the salt, black pepper.
To serve, garnish with chili flakes, pumpkin seeds.
If the soup too thick, add some water.