Preheat the charcoal grill to 400 degrees.

Cut the squash in half lengthwise

Brush the halves with extra virgin olive oil and give each one a generous pinch of salt and pepper.

Peel the cloves or garlic and coat with olive oil.

Place the squash cut side down onto the hot grill along with the cloves of garlic.

After 30 minutes remove the garlic and flip the squash over and allow to cook about 30 more minutes or until they are soft and cooked through.

While the squash is cooking dice up 1/2 of an onion.

Place 2 tablespoons of extra virgin olive oil into a pan and sauté the onion over low heat until it begins to soften. about 15 minutes.

Once the squash are done pull them from the grill and allow them to cool slightly.

Add the onion and the grilled garlic to the bowl of the food processor. Add a couple of tablespoons of the bone broth and process the until smooth.

Once the squash have cooled scoop out the flesh and add to the food processor with the remaining bone broth and process the entire mixture until smooth.

Place into a dutch oven, bring up to a simmer. Salt and pepper to taste and add 1/4 teaspoon of fresh grated nutmeg.

Simmer for 30 minutes. Turn off the heat add in 1/4 cup of heavy ream and stir until well incorporated. Ladle into bowl and enjoy.