Directions

1Preheat oven to 400°F. Cut butternut squash in half lengthwise. Scoop out all seeds from inside and discard. Baste with olive oil and place face down on a parchment paper covered cookie sheet. Cook for 25 minutes or until soft. Remove from oven and let cool down.

2On a burner set to medium heat, place large saucepan with coconut oil. Once melted, add chopped shallots and garlic. Cook for 3 minutes or until shallots have softened. Add the spices and cook until aromatic. Make sure to continue stirring during this process.

3Turn burner to low. Scoop the flesh out of the butternut squash and add to saucepan. Follow the squash with broth, chopped sage and salt and pepper. Mix to combine.

4Using an immersion blender, puree the soup until smooth. If you prefer your soup to be a bit thinner, feel free to add more broth. (If you don't have an immersion blender, let soup cool slightly and then add to a blender. Blend in batches until smooth. Return soup to pot.)

5For sausage topping, crumble it into a small skillet and saute for 6 minutes, or until browned and cooked through. Sprinkle sausage crumbles on the top of soup and enjoy!