Velvety Roasted Butternut Squash Soup

1. Season the butternut squash, onion, carrots, and garlic with salt, pepper, garlic powder, paprika, sage, and thyme.
2. Cover with olive oil and bake at 425F for 45 minutes.
3. Separate the squash from the skin and add the squash, carrots, onion, and squeezed roasted garlic to a large bowl along with veggie broth.
4. Blend using an immersion blender until smooth and add coconut milk to thicken. Adjust desired consistency with more broth or coconut milk.
5. Fry sourdough in a separate pan with some dairy free butter and fresh sage.
6. Top the soup with the sourdough croutons, a drizzle of olive oil and coconut milk, and some chili flakes for heat.