1/2tspHimalayan Pink Salt Crystals Or Regular Salt
Preheat oven to 400 degrees.
Lengthwise, cut the butternut squash in half. Scoop out the middle where the seeds are and discard.
Cut the onion in half. Leave the skin on.
Drizzle oil and lather all of the squash and the flesh part of the onion. Add half of the peppercorn on the flesh of the onion and squash.
Place both the onion and squash face down on a baking sheet, and roast for 35-40 minutes.
When the onion and squash are done, they should have a caramelized golden brown look when flipped over. Allow to cool for ten minutes. Then scoop the squash flesh into a bowl. Discard the skin. Set aside ⅓ cup of squash for later.
In a blender add the onion, squash, and remaining ingredients. Blend on medium until the soup is smooth and creamy.
Serve with the remaining butternut squash. Add a dollop of sour cream, and enjoy!