Heat medium skillet over medium heat, add one tablespoon of olive oil. Add the finely chopped butternut squash and saute for about 10 minutes until it begins to soften. Add a tablespoon of butter and the minced onion and cook an additional 5 minutes.

Reduce heat to medium-low and add the Serrano pepper, garlic, fire roasted tomatoes, V-8 and taco seasoning. Simmer for 10 minutes. Smash the softened butternut squash with a fork. Add the fresh cilantro and continue simmering another 5 minutes. Finish with the squeeze of lime and remaining tablespoon of butter. Adjust seasoning as desired.