Heat a large soup pot/Dutch oven over high heat. When hot add oil (optional) and Mesa de Vida North African cooking sauce. Stir and cook for 20 seconds.
Add butternut squash, broth, and salt to taste. Bring to a boil, then lower the heat to low and cover. Cook until the butternut squash is very tender.
Puree until smooth.
Add maple syrup, if using, and fresh lemon juice. Stir, then check for seasoning. Adjust salt if necessary.
Serve and enjoy!