Skip the hard work of cutting a butternut squash for soup by roasting it whole and prepping it right in your blender. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. This soup can be made ahead and refrigerated or frozen, if desired.