Butternut Squash Soup

5 cups cubed, peeled butternut squash.
1 shallot, chopped.
2 tbsp extra virgin olive oil.
2 tbsp pure maple syrup.
1 tbsp chopped fresh sage, plus 6 whole fresh sage leaves for serving.
1/2 tsp ground cayenne pepper.
1/2 tsp ground cinnamon.
Kosher salt and freshly ground pepper.
1 (14 oz) can full fat unsweetened coconut milk, plus more for serving (optional).
4 tbsp salted butter.
1 cup raw pumpkin seeds (pepitas), for serving.
Flaky sea salt.

Preheat the oven to 400 deg F.
In a large Dutch oven or oven-safe stockpot, toss together the butternut squash, shallot, olive oil, maple syrup, chopped sage, cayenne, cinnamon, and a pinch each of salt and pepper. Roast until the squash is tender, 20 to 25 minutes. Let cool slightly.
Add 2-3 cups of water (depending on desired thickness) and use an immersion blender to puree the mixture until completely smooth. Place the immersion blender directly on top of any chunks to blend them. Stir in the coconut milk and 2 tbsp of the butter. Bring the soup to a simmer over medium heat and cook until warmed through, about 5 minutes. Thin the soup with more water as needed.
Melt the remaining 2 tbsp of butter in a small skillet over medium-high heat. Add the whole sage leaves and cook until crisp, about 1 minute per side. Transfer the sage to a paper towel to drain and, to the same skillet, add the pumpkin seeds. Cook until toasted, about 3 minutes. Remove the pan from the what and sprinkle the pumpkin seeds and sage with flaky salt.
Divide the soup among six bowls and drizzle with some additional coconut milk, if desired. Top with pumpkin seeds and crisp sage leaves and serve.