Butternut Squash Soup

1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium red onion, chopped
1 small fennel bulb, chopped
4 cups water
5 tbs NutraKik®
1 cup coconut creamer

Real Salt® brand sea salt to taste 

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and fennel and cook until translucent, about 8 minutes. Add squash and cover with water, about 4 cups. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Or use an emersion blender to puree. Return blended squash to pot. Stir in the coconut creamer and season with Nutrakik and salt. Serve and enjoy!