Butternut Squash + Roasted Chicken Soup

0 Preheat oven to 400* F.
1 Season the chicken thighs with 2 teaspoons of salt and 1/2 teaspoon of black pepper. Set aside.
2 Add the butternut squash, onions, garlic, 1 tablespoon olive oil, 2 teaspoons of the salt and ½ teaspoon of the black pepper to a large bowl and stir to combine to coat the vegetables well.
3 Divide the butternut squash, onion, and garlic equally between two baking dishes and spread it into an even layer. (All of the squash will likely not fit into just one pan.
4 Place the chicken thighs directly on top of the butternut squash and place the dish in the oven. Roast the chicken until it has an internal temperature of 165* F, it will take roughly 30 - 40 minutes.
5 While the chicken is roasting, add the butter to a small sauce pan over medium-high heat. Cook the butter until it begins to bubble and turns a light brown color, about 3 to 4 minutes. Add the chopped sage. The sage will sizzle and cook. Continuously swirl the butter and sage for about a minute, careful not to burn the butter.
6 Remove the baking dish from the oven and place the chicken on a separate plate / surface and let it rest.
7 Add the butternut squash to a blender along with the chicken broth and blend on high. You may need to do this in batches. Pour the soup puree into a large pot or dutch oven and bring to a low simmer. 
10 Stir in the brown butter and sage mixture, maple syrup, cream or coconut milk and cayenne.
8 Once the chicken has rested, chop the chicken into bite-sized pieces and add it to the soup.
9 Simmer the soup for an additional 5 minutes and salt and pepper to taste. I like an additional 1 to 2 teaspoons of salt but keep in mind I prefer saltier dishes, do with that what you will. Garnish with additional chopped sage if desired.