In a large pot, sauté onion and garlic for a 5 minutes
Add squash and chicken broth, cover and let simmer for 7 min (until squash is cooked through)
In a separate pan, toast sage with a dash of olive oil on medium heat for 2 minutes
Add all ingredients to a blender with the coconut milk, salt and pepper
Blend until combined and serve!
Optional: top with extra sage, sprouted pumpkin seeds, red pepper flakes