Yum Yum! I LOVE Butternut Squash. It's a little higher on the carb side- but still primal in moderation, and SUPER satisfying.
1 Large butternut squash
2 cups of chicken stock
1 large onion
1/2 cup heavy whipping cream
Cayenne pepper powder
Cut the squash in half and roast face down on a cookie sheet in the oven at 375 degrees for about an hour (or until soft). Meanwhile, sautee a chopped onion until translucent. Add chicken stock and bring to a boil. When the squash is done, scoop it out of the shell and mash with a potato masher. Stir into the broth. Take off heat and add heavy cream. Serve, and garnish with a sprinkle of cayenne pepper.
SO YUMMY. If you want a smooth texture (rather than chunky), you can put everything in a blender when it's done and blend until smooth.
I've also been known to save a couple of table spoons of the squash and make a primal smoothie with heavy cream, ice cubes, nutmeg, and cinnamon.