1 medium butternut squash
1/2 cup pumpkin puree
1/4 cup Peanut Pro NuttZo
1 cup bone broth
1 cup coconut milk
1/4 cup diced onion
1 tsp garlic
1 tsp Himalayan salt
1/4 tsp nutmeg
1/8 tsp ground cloves
1 tsp black pepper
Cayenne to taste

Cook butternut squash. To cook squash, cut in half lengthwise, remove seeds, spray with some olive oil, and cook face down on a cookie sheet lined with aluminum foil in the oven at 400F for about 30-45 minutes depending on size (check after 30 – it should feel soft).
Remove squash from oven and allow it to cool (doesn’t have to cool completely, just enough so you can handle without burning yourself).
Dice your onion and measure out needed amount.
In a large dutch oven over medium heat, combine all ingredients and blend (I used an immersion blender whisk attachment, could also use an electric mixer). If you do not have an electric mixer – first combine the butternut squash, onion, pumpkin, and spices in a food processor, blend until smooth. Then combine with the remaining ingredients over the stove and you can blend with a traditional hand-held whisk.
Taste once everything is mixed, and add more spice if desired.
Serve hot!