Next add in roasted butternut squash and remaining broth, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat.
You can use coconut milk instead of almond milk in this recipe -- it's delicious! I drizzled a little coconut milk on top!
Feel free to add a scoop of greek yogurt for a little addition protein in this recipe (only if you aren't dairy free).