2 tbs grapeseed oil (or oil of your source, I like grapeseed because it withstands high heats)
1 onion chopped
3 garlic cloves, chopped or minced
4-6 carrots, chopped
2 medium butternut squashes (approx. 9-10 cups)
6-8 cups veggie broth (depending on how creamy you want it)
1 - 1½ cup almond milk (or milk of your choice)
Salt and pepper to taste
Instructions
Saute onions and garlic with oil for 5 minutes on medium heat in a stock pan.
Add broth, carrots, and squash and bring to boil.
Reduce to simmer and cover. Simmer for 40-50 minutes, or until carrots and squash are tender. Once soft, scoop soup into food processor or blender and process/blend until smooth (will have to do this in batches).
Return mixture to stock pan, add almond milk and salt and pepper to taste. Heat through.
Once it's back at desired temp, serve and enjoy (always better on cold, winter days, but I enjoy this soup year round).
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/09/19/the-sound-of-rain-butternut-squash-soup/