Set your oven to 400. Peel your butternut squash then chop it into 1 inch cubes. Make sure to remove the seeds!

Toss with melted coconut oil and season with salt and pepper. Place on a foil lined cooking sheet and roast for 30 min.

Once that is finished heat your olive or avocado oil in a dutch oven or your favorite pot on medium-high. Throw in your chopped onion and apple then cook for 3-5 minutes

Add in chopped sage leaves, garlic, garlic powder, salt, pepper, and pinch of red pepper flakes

Stir to combine then pour in vegetable broth, water & squash cubes. Bring to a boil and leave to simmer for about 15-20 minutes.

Then add everything to your food processor or high speed blender (be careful, it's hot!)

Blend for a good 2-3 minutes until silky smooth.

Add back to pot and stir in heavy cream if you are using it.

Dish it up and sprinkle the top with goat cheese, pepitas, and enjoy!