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Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 5 - 10 minutes, stirring often, until the onions have started to sotfen.
Reduce the heat to low and add the cumin, oregano, chilli powder and cook for a further 3 - 5 minute, stirring, until the spices are just fragrant.
Add the butternut squash, stock and plenty of salt and pepper.
Put the lid on, turn the heat to medium/low and cook cook 20 - 25 minutes or until the squash is very soft (this may need more or less time depending on if you're using fresh or frozen squash and how large the cubes are. Just cook until it's soft).
Use a blender or hand blender to puree until smooth. Add a little more water if the soup is thicker than you'd like.