If you are using pre-cooked squash, skip this step. Preheat oven to 350°F. Cut the squash lengthwise and place faced-down (cut side down) on a baking tray lined with foil and place on the lower rack of the oven. Place one cup of water around the squash on the baking tray. Bake for 45 to 60 minutes or when a fork inserted into the squash comes out easily. Let squash cool completely. Peel, cut and cube the squash.

In a large pot, sauté the sliced onion in ghee until softened.

Add the butternut squash, vegetable stock and salt and bring to a boil. Let simmer for about 20 minutes.

Cook until you can easily break apart the squash pieces with a wooden spatula.

Remove from heat and using a hand mixer and very carefully puree the squash-onion mixture to the consistency that you want. If you don't have a hand blender, you can transfer the contents of the pot into a food processor. Be careful as the contents are very hot. You can also wait for the contents to cool down.

If the soup seems to thick, add more vegetable broth. Season to taste with additional salt or vegetable seasoning. Warm up to desired temperature.

Optional - Serve in soup bowls with a dollop of coconut cream and cracked pepper.