Although this recipe is for butternut squash, you can use your imagination and make it with carrots, beets, turnips, acorn squash and so much more.
Heat oven to 400 degrees Fahrenheit and line cookie sheet(s) with parchment paper.
Add squash and onion to cookie sheet(s), cover in coconut oil, and roast until slightly brown, about 30 minutes.
In two batches, add the squash and onion to a blender along with half of the nut milk and a half of the bone broth. Mix to desired consistency (and using more or less bone broth). I prefer it a little creamy as pictured.
Once blended, put first batch aside and blend the second batch.
Mix both batches together, adding the nutmeg and salt (to taste) and stirring until mixed well.
Sprinkle the pumpkin seeds on top (optional), serve, and enjoy.