Preheat your oven to 400 degrees Fahrenheit
In your Dutch oven (or stock pot), toss together the butternut squash, shallot, maple syrup, 2 tbsp olive oil, sage, cayenne pepper, cinnamon, salt, and pepper.
5 cup cubed butternut squash, 1 chopped shallot, 2 tbsp maple syrup, 2 tbsp olive oil, 1 tbsp fresh chopped sage, 1 tsp cayenne pepper, 1/2 tsp cinnamon, 1 pinch salt and pepper
Roast for about 25 minutes, until the squash is softened
Let the mixture cool down just a little bit. Then, transfer the squash into a blender, add the water and puree for 1-2 minutes until the soup is smooth.
3 cup water
Put the soup back in the pot and stir in the unsweetened coconut milk with the butter
14 oz unsweetened coconut milk, 2 tbsp butter
Simmer the soup over medium heat until it's nice and warm
You can thin out the soup with water if you need to, and feel free to add pumpkin seeds as a delicious topping if you desire!
1 dash pumpkin seeds