Tis the season for my favorite butternut squash soup

1/2 stick of butter ( you can use margarine or Olivi coconut spread)

1 large onion

2 celery ribs

1clove of garlic

1 can of vegetable or chicken broth

1 butternut squash, cooked, cooled, seeded)

1cup of milk, we use original almond milk unsweetened

1 tsp. of salt

1/2 tsp. black pepper

And if you like kick add a bit of crushed red pepper

Sauté the onion and garlic and celery(cut up), the add the butternut squash, etc. 

Stir in broth, cook, uncovered for 15 mins. Add milk and spices. 

Turn off heat, pour in blender, purée.