Creamy Vegan Butternut Squash Soup with Sage

Preheat oven to 400°F (200°C).

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place cut-side up on a baking sheet and roast for 45-60 minutes, or until tender.

While the squash is roasting, chop the onion and garlic.

Heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Once the squash is roasted, let it cool slightly, then scoop out the flesh and add it to the pot with the onion and garlic.

Pour in the vegetable broth and bring to a simmer. Add the sage leaves and nutmeg.

Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

Stir in the coconut milk and season with salt and pepper to taste. Heat through gently.

Serve hot, garnished with extra sage leaves if desired.