1 large butternut squash, peeled, seeds removed and chopped
Water – enough to cover the squash in a soup pot
seasoning to taste
Optional: Oat Milk for additional creaminess
One medium high cook the squash until it is soft, stir occasionally. When soft blend until smooth. For additional creaminess add oat milk (I use 1/2 cup of cooked oatmeal & add it when blending). Season to taste. I love the flavor so I only add salt when eating. Top with fresh herbs when serving.