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3 Tbsp butter

2 Tbsp olive oil

1 cup onions, chopped

2 cloves garlic, minced

2 lbs butternut squash, peeled, seeded, cubed

4 cups chicken broth

1/8 tsp cayenne pepper

1/3 cup almond milk

salt and pepper


Melt the butter and olive oil in a heavy large port over medium heat.  Add onion and saute until soft.  Add garlic and saute one minute.  Add squash cubes and saute 5 minutes.  Add broth and cayenne pepper.  Cover and simmer on low for about 25 minutes.  Puree soup, stir in almond milk, and season with salt and pepper.  Can serve with bacon bits if desired.