~Sauté shallots, oil, and garlic for five minutes.
~If using store bought cubed butternut squash, add and stir/sauté for 10 minutes on medium heat.
-If you are using baked butternut squash, you can just add the baked butternut squash at the end, with all the other ingredients to the blender or soup pot.
~Add the rest of the ingredients to the sautéed butternut squash and simmer with the top on low for 20 minutes.
~Let soup cool and Throw in a blender or a food processor or you can use a and immersion blender, to get it creamy.
~Optional: Top with extra coconut cream or pumpkin seeds.