½ Tbsp. olive oil
2 garlic cloves, minced
1 onion, diced
1 butternut squash, peeled and diced into cubes
32 ounces vegetable broth
1-2 tsp. salt
In a dutch oven pot (or heavy pot), heat olive oil over medium heat. Add onion and garlic. cook until softened, about 5 minutes.
Add cut up butternut squash and vegetable broth. Bring to a boil then cover and simmer for 15-20 minutes until squash is softened.
Carefully pour entire contents of pot into blender. Add salt.
Carefully blend until smooth. Serve in bowls with thyme if desired. Enjoy!