• Preheat the oven to 375 degrees F. Chop the tip and tail off the butternut squash and scoop out the seeds and innards.
  
• Drizzle olive oil or avocado oil over the flesh and sprinkle with sea salt and a dash of cinnamon.
  
• Place both halves face-down on a baking sheet and roast on the center rack of the oven for 40-50 minutes or until the flesh is very soft when poked with a fork.
  
• In a medium-sized skillet over medium-high heat, heat 2 tablespoons of olive oil while the butternut squash is roasting. Add the sliced onion. Sauté, stirring occasionally, until the onion is browned, about 10 minutes.
  
• When the roasted butternut squash is cool enough to handle, scoop the flesh out of the skin. Place the flesh in a blender. Add the onions, coconut milk and maple syrup to the blender and blend until completely smooth. Transfer the soup to a saucepan and heat it, stirring frequently, until hot.
  

Make the Crispy Fried Sage (Optional):

• Heat the avocado oil to medium-high in a small skillet. Carefully place the sage leaves flat on the surface of the oil when the oil is hot. Cook 20-30 seconds, flip, and cook another 10-20 seconds. Use a fork to carefully transfer the fried sage leaves to a paper towel-lined plate. Sprinkle with sea salt.
• Serve butternut squash bisque with fried sage leaves and a sprinkle of cinnamon on top.