Serves 4-6

• 4 acorn or 1 butternut squash
• fresh sage
• 1 head of garlic
• 4 cups vegetable or chicken stock
• nutmeg (preferably freshly grated)
• day old ciabatta or any rustic bread torn into large pieces
• olive oil

Preheat oven to 400F
Wash the squash, slice in half and scoop out the seeds. Rub sliced side with olive oil, sprinkle with grated nutmeg and place sliced side down on cast iron pan or cookie sheet. Roast for approximately one hour.

Slice ¼ inch off top of garlic, sprinkle with a little olive oil, wrap loosely in foil and roast approx. 30-40 minutes.

Wash sage leaves and dry on a paper towel. Dress with a little olive oil, spread on a lighty oil cookie sheet and bake until crisp.

Toss bread chunks in a bowl with olive oil, salt and pepper. Place on a cookie sheet and bake until golden brown.

Remove squash and let cool. Scoop out the flesh and roughly chop.

Blend squash in a food processor with a little stock and roasted garlic cloves to achieve a cream texture. Add to a sauce pan with remaining stock.
Simmer 15-20 minutes.
Salt and pepper to taste.

To serve: Place croutons in the bottom of soup bowl, add soup and top with crispy sage.