Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and scoop out seeds. Place cut-side up on a baking sheet lined with parchment paper.

Drizzle squash with ghee, salt, and pepper. Roast for 45-60 minutes, or until tender.

Once cooled, scoop out the flesh of the butternut squash and place it in a blender.

Add bone broth and coconut milk to the blender. Blend until smooth and creamy.

Heat avocado oil in a frying pan over medium heat. Add sage leaves and fry until crisp, taking care not to burn them.

Pour soup into bowls and garnish with fried sage leaves.