Butternut squash soup (a winter comfort)

A recipe that is incredibly easy, tasty and healthy. Even though I was having a bit trouble cutting the squash (great strength is needed and I have none) I would still give this soup a thumb up and would definitely make it again. By the way, take a quick glance at the nutrition facts table, you will be amazed by how amazing this soup is:)
And oh .. Forgot to say, if using spinach , mushroom and onions.. Please pre-fry them first. Therefore, to save my time, I used broccoli and tomato, leftover would be a good choice too, but sadly I had none at that time。

Butternut Squash Soup Recipe
(4-5 servings):
1tbsp olive oil
350g butternut squash, ( since i have a small family to serve, I only used half of the squash)
1/2tsp salt
1/4tsp garlic powder
1/8tsp black and white pepper
100g white potato, diced
450mL chicken broth
450mL water
450mL skim milk

1) cut the squash in half, peeled off the skin with a peeler, then chopped it in large cubes.
2) heat olive oil in a pot, sauté squash cubes for 5mins, add in seasonings.
3) add in diced potato, broth and water. Bring mixture to boil then turn heat down to medium and let it simmer for 10mins.
4) when the squash and potato are soft, put them in a blender and purée them with milk. Add mixture back to the pot and cook for another 10mins.