Place 1 lb of butternut squash and 1 TBS of olive oil in a large sauce pan and brown. Add 2 TBS TOSA and continue to cook/stir until the seasoning seems well integrated. Add 1 quart of chicken (or veggie) stock, bring to a boil and allow to reduce by 1/3 then remove from heat. Add 1 TBS butter and blend the mixture with a stand or hand mixer to emulsify. Ladle to a bowl and garnish (pictured: homemade Backyard Blend croutons and thick cut smoked bacon).