Preheat oven to 350°F. Line a baking sheet with parchment paper.
Peel the butternut squash and chop into ½-inch cubes. Place on baking sheet with chopped jalapeño and drizzle with olive oil and sea salt. Using your hands, make sure all the squash is coated evenly. place in the oven on the middle rack and bake for about 30 minutes, or until tender. Stirring about halfway through cooking time.
Place cooked squash into your blender with remaining ingredients. Starting on low speed start to blend, slowly working up to high speed. Blend until smooth and creamy.