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Preheat oven to 400 and place oven rack in upper third of oven. Place parchment paper on a cookie sheet and set aside.
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Peel butternut squash with a "y" peeler. Scoop out seeds, slice and cut into ½" cubes.
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Place squash on a parchment covered rimmed cookie sheet, drizzle with olive oil, toss. Use enough oil that all squash is glistening with oil.
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Sprinkle with sea salt a pepper.
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Place in oven and roast for 40 minutes.
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Remove from oven. Allow to cool for 3 minutes. Add to processor or mixing bowl with broth and clarified butter, butter or ghee and process/mix until smooth. If needed add more sea salt or pepper.