Whole 30 Creamy Butternut Squash Soup

1. Sauté one diced medium white onion in a large pot on medium heat with 2 tbsp olive oil or ghee (or a combo of both - vegan without the ghee). Continue sautéing until the onion becomes translucent (about 5 minutes).
2. Add in 3 cups peeled and chopped butternut squash, 2 cups peeled and chopped sweet potato, 1 peeled and chopped carrot, 1 tbsp chili powder, 1 tsp cinnamon, and salt & pepper. Sauté for a few more minutes.
3. Pour in 2 cups veggie broth and bring the mixture to a boil.
4. Turn the heat to low, add a bunch of fresh sage on top, cover the pot, and let it simmer for 45 minutes or until the vegetables are soft.
5. Remove the sage leaves from the pot, then pour everything into a blender or use an immersion blender and blend until smooth.
6. Stir in 1/4 cup coconut milk to make the soup creamy.
7. Top with a drizzle of EVOO, some cayenne pepper, fresh sage, and optionally feta cheese (note: feta cheese is not Whole 30 compliant). For added protein, you can stir in a few scoops of collagen.