Butternut Squash Soup

Butternut squash is a winter squash that has a nutty taste.  We discovered it at our local Costco and now I make it every chance I get.  We usually roast it with onions and coconut fat with some salt, pepper and and some chipotle chili powder.  The below is a simple recipe for a hearty soup. 

Ingredients:

1 butternut squash
1 tablespoon coconut fat or butter
1 teaspoon of minced garlic
1 medium onion (julienned)
6 cups water
3 teaspoons Chicken Base
Black Pepper (to taste)
All Spice (to taste)
Dash of sage rub

Cut butternut squash in half and de-seed.  Put on a baking tray cut side down and bake at 350degrees for 45 minutes.  Remove from oven and let cool and then peel and cut into chunks. 
In a large pot heat coconut fat/butter and add onions saute until onions are translucent. 
Add minced garlic and toast for a few seconds.  Add chopped butternut squash water and chicken base.  Let boil, add black pepper, all spice, sage and continue to boil.  Lower heat to medium and with a hand mixer blend the soup until smooth. If soup looks runny let simmer until desired thickness. 

**Note can substitute 6 cups of Chicken Broth for the water and chicken base.