In a large pot or dutch oven, heat oil over medium-high heat and sauté the onion until fragrant and translucent, about 2 to 3 minutes.  Add garlic and sauté for about 30 seconds then mix in the butternut squash, tossing with the onions and garlic.

Pour in the vegetable broth and milk and let everything come to a boil.  Reduce heat, cover and let the butternut squash simmer for about 20 minutes, until squash is fork tender.

While the squash is simmering, bring a large pot of salted water to a boil.  Once boiling, add pasta and cook according to the package instructions until al dente.  While your noodles are boiling and squash is simmering this is also a great time to shred your cheese.

Once the butternut squash mixture is ready, turn the heat off and add in the Greek yogurt, nutmeg, salt and pepper.  Using a hand immersion blender (or you could transfer the squash mixture to a regular blender or food processor), blend until the mixture is smooth and creamy.

Drain the noodles and add them to the pot with the puréed butternut squash along with the shredded cheese.  Mix well until cheese is melted and the pasta is completely coated.  Feel free to add a little extra milk or vegetable broth to adjust the consistency and season with additional salt and pepper, as needed.

Sprinkle with fresh thyme or other herbs, serve and enjoy!