Nutty Butternut Squash Soup - Justins

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 large carrots, diced
• 4 stalks celery, diced
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 2 pounds butternut squash, cubed (about 7 cups)
• 7 cups vegetable broth
• 1 teaspoon Kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon black pepper
• 1/3 cup Justin’s® Classic Almond Butter
• Salt and pepper (to taste)
• Fresh thyme (to garnish)
• Coconut milk (to garnish, optional)