Cut open the butternut squash and place it on a baking sheet, bake at 375 for an hour.

Once the butternut squash is done, pull it out of the oven to cool.

In a large pot, on medium heat, drizzle the bottom with avocado oil and add in the onion. Cook them for about 15 minutes or until they are browning.

Cut up the sweet peppers and garlic, then add those into your pot. Cook these for about 20 minutes, or until they start to brown.

While these are cooking peel the butternut squash and add the insides into your pot.

Then add in the water, chicken base (or just chicken broth), and milk. Stir and bring to a boil.

Once boiling, turn off the heat and use an immersion blender to blend everything until it's smooth.

Add in the salt, pepper, nutmeg, thyme, sage, coriander, and sugar. Stir this until completely combined.

Serve warm & enjoy!