Roasted Butternut Squash Soup

Preheat oven to 425 degrees (F). Cut the squash in half horizontally; then cut both pieces in half vertically, so you have four pieces of squash. Clean out the seeds and cut the bottom half into two more pieces (you will now have six pieces of squash).

Rub 2 tablespoons of olive oil over the squash, then sprinkle with 2 teaspoons salt and the pepper. Put squash on a baking sheet skin side down, and roast for 30 minutes, or until you can easily pierce with a fork.

In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally until the vegetables are translucent and tender (about 10 minutes).

Use a spoon to remove the squash from the skin and add it to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and remaining 1 teaspoon salt. Bring to a boil. Lower heat and simmer for 20 minutes. Remove from heat.

Using a blender or food processor, blend the soup in batches until smooth. Return to the pot and keep warm.

Top with parmesan, and croutons, if desired.