Butternut Squash Soup

Simple and fast to make.

- 1 small butternut squash

- half a cup of cashew milk or almond milk

- 3 tbsp of olive oil

- 3 tsp of Himalayan salt

- pinch of black pepper

- fresh dill

Cook piled and chopped butternut in small amount of water (just enough to cover the vegetables), add salt. Once soft, transfer to the Vitamix or use the hand blender. Mix it well. Add milk, olive oil and black pepper. Garnish with fresh dill.