Sage Butternut Squash Soup

1: Season butternut squash with olive oil, salt, pepper, smoked paprika, garlic powder, and roast in a 375 degree oven for 20-25 minutes until soft.

2: Heat 2-3 tablespoons of olive oil over medium heat on the stove top, chop onions and add to the pan, cook onions until caramelized.

3: Once butternut squash and onions are cooked, add to a blender.

4: Add chicken broth, coconut milk, garlic, ginger, salt, pepper, and cayenne to the blender and blend until well mixed.

5: Remove from blender and mix in sage separately (do not blend sage).

6: Top with Greek yogurt and serve.