Preheat oven to 375 degrees Fahrenheit.

While oven is preheating, cut butternut squash in half lengthwise and scoop out seeds with a spoon (see pictures).

Place squash on a sheet pan. Brush inside with coconut oil and sprinkle with sea salt.

Place in preheated oven and cook for 50-60 minutes, until squash is fork-tender.

Set aside until cool enough to handle.

Once cool enough to handle, scoop out squash and discard the skin.

Place in a blender.

Dice yellow onion (1), mince garlic (4 cloves), cut sage (4-6 leaves) into small pieces, and separate rosemary (1-2 stalks) leaves from the stem.

Heat oil (2 Tblsps) in large soup pot on medium heat. Once hot, add diced onion and minced garlic. Cook for 5-8 minutes, until slightly browned.

Add sage and rosemary to cooked onions/garlic and cook for additional 2-3 minutes to bring out the flavor.

Add cooked onion, garlic, sage, and rosemary to blender with roasted butternut squash.

Add vegetable stock (2.5 c) and plant-based milk (1 c) and blend until smooth and creamy.

Pour back into large soup pot and add maple syrup (2Tblsp), salt (1tsp), crushed red pepper flakes (1/4 tsp), cinnamon (1/4tsp), and nutmeg (1/8tsp). Stir until well mixed.

Let simmer on low heat for 10-20 minutes to allow flavors to meld.

Serve hot with optional additional toppings listed above and toasted whole-wheat bread.

Keep in the refrigerator for 4-5 days in a sealed container or in the freezer up to one month.