PREHEAT oven to 400ºF and line a baking sheet with parchment paper.
SPREAD butternut squash cubes onto the sheet, drizzle with 1 tablespoon of avocado oil and season with 5-spice, salt and pepper.
TOSS to cover all butternut squash cubes.BAKE for 20-30 minutes or until tender.
LET butternut squash cool slightly as you heat up a large saucepan.
ADD remaining 1 teaspoon of avocado oil and onion and cook until translucent.
TRANSFER onion, butternut squash cubes and vegetable stock into a blender and blend until smooth.
TASTE and adjust seasonings to your liking.
RETURN to the saucepan to heat through.
TOP with a touch of cream, toasted pine nuts, fresh sage and a crack of pepper.
SERVE with any
Simple Mills Organic Seed Flour Crackers