Ingredients: 1 Butternut squash, 1 Tbsp Olive Oil, 1 Onion, 3 Cloves of Garlic, 1/2 tsp Thyme.
3/4 tsp salt, 2 Vegetable stock cubes, 3/4 Cup Almond milk.
Step 1: Peel the Butternut Squash, mince the 3 cloves of Garlic, and chop the Onion.
Step 2: Use a sharp knife to cut the Butternut squash into cubes.
Step 3: Heat a large pan over medium heat, and add 1 tablespoon Olive Oil.
Step 4: Add 1 diced Onion, 3 minced Garlic cloves, 3/4 tsp Salt and 1/2 tsp Thyme to the Pan, sauté until Onion is soft
Step 5: Add the cubed Butternut Squash.
Step 6: Add the vegetable stock to the pan.
Step 7: Add the lid, and bring to a boil over medium heat.
Step 8: Once the soup boils, turn the heat down and let simmer for 20 minutes.
Step 9: Remove the soup from the heat and add the 3/4 Cup of Almond milk.
Step 10: Purée with blender.
Eat and enjoy! Any leftovers store in an airtight container in the fridge.