Butternut Squash Soup

In a large soup pot on medium heat, saute onion and garlic in olive oil.

Once the onion becomes translucent (5ish minutes), add in butternut squash, sweet potato, carrot, and seasonings. Sauté for a few more minutes then add in veggie broth and sage and bring to a boil.

Turn heat to low and cover. Let simmer for 30-40 minutes or until veggies are soft.

Pour everything into a blender or use an immersion blender and blend until smooth.

Stir in coconut milk to make it creamy and top with red chili flakes, pepper and fresh sage. Feel free to add more broth if you like your soup less thick. Makes about 4-6 servings as a side.