Preheat the oven to 400 F. Line a baking sheet with a silicone baking mat.
In a large bowl, combine all of the ingredients except the nut milk. Mix until everything is nice and coated with the oil and spices.
Evenly spread the mixture out onto the baking sheet. Bake in the oven for 45 minutes, or until a fork can easily poke through the butternut squash (I think the soup is best when the butternut squash bakes until it has a golden brown color).
Let the squash cool for a few minutes. Then, add it to your blender with the milk and blend until smooth. ENJOY!
Store in the fridge in an airtight container for 3-4 days.