creamy | comforting | ready in 30 minutes
To a large pot, cover cubed butternut squash (fresh or frozen) with 1 1/2 cup water. Simmer over medium heat, until squash is tender about 10-20 minutes. (If using frozen squash, about 10 minutes, if fresh, closer to 20 minutes. Do not overcook). Turn off the heat and transfer tender squash to a blender.
Melt butter in saucepan. Add garlic, and cook, stirring frequently, until fragrant. Whisk in tapioca starch until lightly browned, about 1 minute. Gradually whisk in almond milk, butternut squash puree and Dijon mustard. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes..