Absolutely! If you’d like to use roasted butternut squash for this soup simply place fresh cubed butternut squash on a baking sheet, drizzle with avocado oil and mix with your hands to ensure the squash is well coated. Season the squash with salt and pepper and then roast in an oven preheated to 425F for 25 to 30 minutes or until roasted to your liking. Use the roasted butternut squash in the recipe as written!