Cut squash into small pieces. Saute in olive oil for about 5 minutes, turning often.
Dice onion and celery. Add onion and celery to butternut and saute a few more minutes until soft.
Core apple and cut into small pieces. Add apple and sage to squash and vegetables and saute a few minutes more.
Cover with the coconut milk and about 4 1/2 cups of stock (depends on how thick you want your soup) and cook about 30 minutes until squash is tender.
Puree with an immersion blender or in batches in a blender. Add more warm stock as needed to thin to desired consistency. Makes 8 cups of thick soup. More if you like it thinner. Freezes very well.
Grilled cheese sandwiches are a great to serve with this soup.
Leftovers can be refrigerated for 3-4 days.Reheat in microwave, until hot. Or reheat in small pot on stovepot. Add a bit of stock or water if soup is very thick.For longer storage, freeze up to 6 months. Freezes well. Make a large batch and save in small portions for busy nights.Thaw in refrigerator. Reheat per above instructions.