In a large soup pot or dutch oven, heat the olive oil over medium high heat. Once the oil is hot add in the onion. Toss and cook the onion for 2-3 minutes until it is soft and translucent.

Add in the garlic and stir it in with the onion and the olive oil. Cook for 2 minutes.

Next add in the butternut squash and stir to combine it with the onions and garlic. Let that cook for 5-6 minutes.

Add in the salt, pepper, thyme and vegetable stock, Bring that all to a boil and then reduce the heat to simmer for 8-10 minutes, until the butternut squash becomes fork tender. You can test it with a fork to ensure it is properly cooked through.

Remove the pot from heat and stir in the coconut milk. Either pour the soup into a large blender and cover and blend the soup in batches until it is super creamy and smooth, then return it to the pot. Use the soup setting if your blender has one. OR you can also use an immersion blender and puree the soup right in the pot until it is nice and smooth.

Taste and add more salt and pepper if needed.

Divide the soup into bowls and top with desired toppings like a squeeze of lime juice, toasted pumpkin seeds and chopped parsley.