PCOS-Friendly Tallow-Roasted Butternut Squash Soup

1. Preheat the oven to 400°F (200°C). 2. Cut the butternut squash in half lengthwise and remove the seeds. 3. Rub the tallow over the cut sides of the squash and place them cut-side down on a baking sheet. 4. Roast for 45 minutes, or until the squash is tender. 5. While the squash is roasting, chop the onion and garlic. 6. In a large pot, sauté the onion and garlic in a little tallow until they are soft. 7. Scoop the roasted squash out of its skin and add it to the pot. 8. Add the vegetable broth and bring to a simmer. 9. Blend the soup until smooth, then season with salt and pepper.