Butternut Squash Soup + Salad

Butternut squash 1
Sage 1 bunch
onion 1/2
garlic 2 cloves
celery 3 stalks
carrot 2
butter 1 tbsp
vegetable stock 1/5 liter

peel and chop the squash in 1 inch cubes. dress them with olive oil, chopped sage, salt and pepper. roast in 300 for 20 minutes. Meanwhile fry some sage leaves in olive oil (30 seconds for each leaf) until crispy. Let the sage chips sit on a paper towel. Then saute the onion, garlic, celery, carrot and butter in the same pot for 5 minutes. Add the squash and vegetable stock to the mix. Bring to boil and let sit for 5 minutes. Blend until smooth. let sit until you are ready to serve. Garnish with a couple of sage chips. Serve with freshly toasted croutons and a nice salad!