Creamy Squash Soup with Corn, Toasted Coconut & Pecans

Ingredients

• 3-4 cups vegetable broth and 1/3 cup for sautéing
• 1 12-ounce package frozen, cooked squash
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon fresh sage leaves, chopped
• 1/2 tablespoon maple syrup
• 2 large carrots, chopped
• 1 cup corn kernels (cut from 2 ears of corn or frozen)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground nutmeg
• 1 tablespoon chopped parsley, optional for garnish
• *Toasted pecans and shredded unsweetened coconut for garnish*