Veggies:

1. Rough chop onions, celery, carrots, garlic scape, and yellow squash. 
2. Cut kuri squash in half, scoop out seeds and pulp. Cut halves into wedges, peel then cut wedges in bite size pieces.

Sautéing:

1. In a medium to large cast soup pot drizzle in olive oil. Throw in chili flakes, pressed garlic and garlic scapes, and swish them around the oil.
2. Turn heat to a medium setting and when garlic starts to sizzle add in all the chopped veggies. Season with onion and garlic powder, paprika, salt and pepper, and give it a good stir with a wooden spoon.
3. Toss in butter, sage, and thyme, and give it another good stir. Let sauté for 12 minutes stirring frequently until veggies soften a bit.

Broth:

1. Time to add our broth and bay leaves. Cover, turn heat to a low simmer, and let that cook for 20 minutes.

Finishing touches:

1. In a separate sauté pan add some olive oil, throw in some sage leaves, bring to a medium high heat,  and fry for a few minutes until crisp. Transfer to a paper towel.
2. Turn off heat, take out bay leaves. Add almond milk and with a hand blender puree soup. Ladle into  bowls and garnish with fried sage leaves. It is now ready to serve.

Enjoy!