Festive Roasted Butternut Squash Soup

1Preheat your oven to 400°F (200°C).

2Place the halved butternut squash (2 medium) on a baking sheet, cut side up. Drizzle with olive oil (2 tablespoons) and season with salt and pepper. Roast in the oven for about 45 minutes, or until the flesh is tender and caramelized.

3While the squash is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil (2 tablespoons) and sauté the chopped onion (1 large) until translucent, about 5-7 minutes.

4Add the minced garlic (3 cloves), cinnamon, nutmeg, and ginger to the pot. Stir and cook for another 2 minutes until fragrant.

5Once the squash is done roasting, scoop the flesh out of the skin and add it to the pot with the sautéed onions and spices.

6Pour in the vegetable broth (4 cups) and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.

7Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be careful with the hot liquid.

8Stir in the coconut milk and season with additional salt and pepper to taste. Heat through for another 5 minutes.

9To serve, ladle the soup into bowls and garnish with crispy sage leaves. To make crispy sage, heat a small amount of olive oil (2 tablespoons) in a pan and fry the sage leaves until they are crispy, about 1-2 minutes.