Butternut Squash Soup with Ghost Croutons

Put a very large saucepan on medium heat and pour in a couple of glugs of olive oil. Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon. You’ll use these for sprinkling over the soup at the end so set them aside. In the pan you’ll be left with a beautifully flavored oil.

Put the pot back on the heat and throw in your onion, carrot, garlic, rosemary, crushed red pepper and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock/broth to the pan, bring to a boil and simmer for around 40-50 minutes.

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree (but you can leave it slightly chunky if you like). Return to the pot to the heat and add the cream and butter, stirring until mixed through. Allow to simmer on the stove until ready to serve.

Make your croutons:
Preheat oven to 375 F.

Take a ghost-shaped cookie cutter and cut your beer bread into to four ghosts. Lightly butter one side of the toast and place them butter side down on a baking sheet. Sprinkle the top side with as much cheese as you desire. Bake for 5-10 minutes or until your ghosts are toasted and the cheese has melted.

To serve: Divide the soup between your bowls, placing a ghost on top of each. Sprinkle with a few of your crispy sage leaves.