Pre-heat oven to 425 degrees. Cut butternut squash in half lengthwise and scoop out seeds with a tablespoon. Line cookie sheet with foil and place squash skin-side down.
Brush tops of squash with butter and generously dust with salt and pepper. Roast squash on middle rack for 50 minutes or until the flesh is soft and golden.
Sautee minced garlic and diced onion with 1/4 cup butter in a medium sauce pan until caramelized. Do not burn the garlic! Mix bouillon cubes in hot water to dissolve.
Remove squash from oven and let cool on wire rack for at least 30 minutes. Scoop out flesh with a spoon and place chunks in a large pot with sautéed onions and garlic. Add bouillon cubes and water mixture along with 3 cups of water and remaining seasonings and lemon juice (except bay leaf).
Simmer on low-medium heat for 30 minutes to combine all flavors. Remove from heat and pour entire contents of the pot into a food processor. Puree ingredients until smooth. Okay to leave a few chunks if you like your soup hearty.
Pour puree back into the pot and stir in almond milk and bay leaf. Cover and simmer on low heat for 30-45 minutes, stirring often. Add salt and pepper to taste. Serve warm with garlic toast points.