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Preheat the oven to 400F and line a sheet pan with parchment paper.
Cut the squash into small cubes and place on the sheet pan.
Drizzle with 2 tablespoons of Awake Olive Oil, then season with smoked paprika, garlic powder, and 1 teaspoon of salt.
Toss to coat and arrange the sage leaves on top.
Roast the squash for 30-35 minutes until golden brown and fork tender. Set the sage leaves aside for garnish.
In a soup pot, heat 2 tablespoons of Awake Olive Oil over medium heat.
Once the oil shimmers, add the onion, garlic, ginger, chili, and a pinch of salt.
Cook until the onions are softened and translucent, about 8 minutes.
Add the squash with the coconut milk, broth, and maple syrup. Stir to combine.
Bring the soup up to a boil and then reduce to a simmer, let cook for 10 minutes.
Use an immersion blender (or regular blender) to puree the soup until smooth.
If using a regular blender, pour the soup back into the pot to keep warm.
Taste for seasoning and adjust as needed.
For the nigella and fennel seed oil, heat a small frying pan over medium heat with 2 tablespoons of Awake Olive Oil.
Once the oil glistens, add the nigella and fennel seeds, toast for about 1 minute until fragrant.
Divide the soup into bowls or cups and drizzle with the oil.
Garnish with the reserved sage leaves. Serve immediately and enjoy!