1. Place whole squash in a shallow baking pan and bake at 425°F for 1 hour 20 minutes, turning half-way through. When the squash is ready (it will give when you press on the skin), remove from the oven and cut in half. Scoop out the seeds, remove skin, and discard. Cut the roasted squash into 2-inch cubes.
2. While the squash is baking, loosely chop the yellow onion and garlic.
3. In a large stock pot over medium heat, melt the ghee. Add the onions and cook until translucent, about 5 minutes. Add the garlic and ginger, stirring to make sure the garlic doesn’t burn. Stir in the squash and cook until combined, 3 minutes.
4. Stir in the bone broth, salt, sumac, red chili and cinnamon. Cover and cook for another 10 minutes. Remove from the heat.
5. Transfer the soup to a blender and blend until smooth. (Optionally, leave half of the soup unblended for a chunkier soup).
6. Return the blended soup to the pot. Turn the heat to low, then stir in water, coconut milk, and apple cider vinegar. Cook for another minute or two until warmed through. Add salt and black pepper, to taste. Serve.

Optional Topping:

1. In a separate frying pan, heat avocado oil. Add 3 to 4 sage leaves per person to the oil and fry until crisp, taking care not to burn them.
2. Drizzle each serving of butternut soup with a good extra virgin olive oil and top with fried sage.