4. Once the soup begins to boil, place the lid on top and drop the flame to medium low. Set the timer for 30 minutes, stirring it occasionally to make sure nothing is sticking to the bottom of the pan.
5. After 30 minutes check the butternut squash by piercing with a fork. If the fork slides in easily and the chunks of butternut squash break apart, then they are done. If they are still firm cover and cook a little longer, checking every 3 - 5 minutes.