Ingredients
4 cups diced butternut squash
1 ½ cups unsweetened pumpkin seed walnut milk (almond milk works great too!)
½ tbsp avocado oil (or olive oil)
7 large garlic cloves
2⁄3 cup chopped onion
½ tsp dried thyme
¾ tsp sea salt
optional: 1⁄8 tsp cayenne for a kick!
Directions