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!