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