Creamy Butternut Squash and Ham Soup

Saute chopped onion until translucent, add cubed butternut squash and chicken stock.  Boil until butternut squash is tender.  Strain, saving liquid, and puree the butternut and onion in a food processor or blender, add as much of the saved liquid as necessary to puree the mixture smooth.  Add the mixture back to the pot and add cream and/or saved boiling liquid to make it creamy and the correct consistency, not necessary though.  I didn't use all the saved liquid, just pour out the rest.  Once hot and the correct consistency, I added cubed ham that were leftovers from a Christmas Ham dinner.