My recipe is very simple.
Peel, seed and cut the squash into chunks.
Peel and chop the potatoe.
Peel and chop the onion.
Add olive oil to the pot. Saute the squash, potatoe and onion for about 5 minutes over medium high heat. Add salt and pepper and ground cumin and saute for another 1-2 minutes.
Add chicken broth to cover. Reduce heat to a simmer and cook until vegetables are tender.
Use an immersion blender to puree until smooth. Adjust seasoning and if soup is too thick just add more stock.
Some sour cream or creme fraiche as a garnish is nice too.