A delicious, creamy, dairy-free and low-calorie Butternut Squash Soup!

2 Tbsp extra virgin olive oil

1 medium onion chopped

2 garlic cloves, minced

4 cups butternut squash, cut into 1 inch cubes (or buy the cut and pre-packaged)

4 – 6 cups vegetable or chicken stock

1 cup canned coconut milk

fresh thyme

salt and pepper

Heat oil in large pot. Add garlic and onion. Cook til onion turns translucent, 3 – 5 minutes. Add broth, butternut and thyme. Bring to boil, reduce heat and simmer until tender, 25 to 30 minutes. Remove from heat and add coconut milk. Puree soup in blender in batches and season with salt and pepper.