Easy breezy recipe, brought to you courtesy of my friend, Dan Korman, of Park + Vine, adapted from a New York Times recipe.

1 1/2 lbs chunk squash (whatever kind you feel like)

1 chopped onion

3 T. extra virgin olive oil

1 T. minced garlic

3 T. rubbed or chopped sage

4 c. vegetable stock

1 T. coconut creamer (unflavored)

smoked paprika (Dan recommends Bourbon Barrel Foods brand, I like Penzey's cause I know where to get it!)

1. Saute the onion in 2 T. of the olive oil in a stock pot for about 5 minutes until softened. Add in the garlic, and 1 T. of the chopped sage, saute for one more minute.

2. Add in the vegetable stock and simmer until the squash is tender, about 15 minutes.

3. Meanwhile in a small saute pan, saute the remaining sage until crisp. Place on a paper towel to drain any excess oil.

4. With an immersion/stick blender, puree the squash mixture until smooth. Or alternatively, in small batches, in a blender. Place back in pan if using regular blender, and stir in the coconut creamer.

5. Garnish with the smoked paprika and crispy sage.

Enjoy solo or with loved ones!

Alternatives: If you like nutmeg, a little freshly grated over the top would do nicely. If you like it spicy, you could used chipotle powder instead of the smoked paprika. Some toasted pepitas (pumpkin seeds) would be a swell garnish too!!