Creamy Butternut Bliss Soup

Heat a large skillet over medium-high heat

Add olive oil, squash, onion, garlic, and 2 teaspoons of salt, and sauté until lightly browned and the squash is cooked through, about 12-15 minutes. Add vegetable stock if the mixture becomes too dry and starts to stick to the pan.

Transfer the cooked squash mixture to a blender and add almond milk

Blend until very smooth, about 1-2 minutes

Add nutmeg and black pepper, blending briefly to combine. Taste and adjust seasoning with more salt if needed.

Serve hot, garnished with your favorite toppings or simply enjoy it on its own.