Roast veggies, onion and garlic with olive oil and seasonings for 25 minutes at 350F
Transfer roasted veggies to a pot (be sure to scrape out the inside of the butternut squash)
Add broth, seasonings, herbs, coconut milk and tofu
Blend with an immersion blender until smooth
Ladle into bowl and garnish with coconut milk, roasted butternut squash seeds, and crispy sage
