Place chopped butternut squash, carrots and vegetable broth in a large saucepan, cover and bring to boil over high heat.
Reduce heat to medium low and simmer partially covered for approximately 20 minutes or until squash and carrots are soft when pricked with a fork.
Spoon the cooked squash and carrots into a blender.**
Pour the liquid left from cooking into the blender and add almond milk and spices.
Begin blending on low and turn up to medium high (7 on Vitamix) and blend for approximately 30 seconds.
Serve immediately or return to saucepan and keep warm until ready to serve.
Refrigerate or freeze leftovers.
Note: You can also prepare this soup in an Instant Pot® - simply add squash, carrots, and broth to the pot and cook on the soup setting for 20 minutes. Then allow the pressure to release naturally before moving on to Step 3.*If you want to use the whole butternut squash, double the recipe and blend in batches.**You could also use an immersion blender – an ideal option if you double the recipe. Simply add remaining ingredients directly to the saucepan and blend to desired consistency.Nutrition information is a rough estimate per serving.