Butternut squash, diced
yellow onion, chopped
1/2 c carrots, chopped
salt and pepper
Saute butternut squash, onion and carrots til tender, in olive oil.
Put in blender, with small amount of chicken stock, adding more as needed.
Add a small amount of almond milk, adding more as needing, til desired consistency.
Add salt and pepper.
Add smoked paprika for taste.
Can also add nutmeg and thyme for a variation in flavor.