Cut the top and bottom off of a butternut squash and cut off the remaining skin.

Cut in half and scoop out seeds (save to roast)

Chop squash into small cubes

In large pot melt the coconut oil and add onion

Sautee 3 minutes and add the squash

Sautee an additional 5 minutes until the squash starts to brown

Add coconut milk stock and spices and bring to a simmer. Simmer about 20 minutes softf.

Use a blender or hand blender to puree.