Creamy Butternut Squash Soup (Vegan)

In a large pot over medium heat, add butter, onion, jalapeno and sage. Cook for about 8 minutes or until onions are translucent. Add butternut squash and broth. Cook for 20-25 minutes or until squash is fork tender.

With a hand immersion blender, process the squash until smooth. (If you do not have a hand immersion blender use a slotted spoon to take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes to allow the flavors to combine and soup to thicken.

Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.