Squash Bisque

1. Melt butter in a medium saucepan over medium heat. Add onion, garlic, cinnamon, cayenne and a pinch of salt. Cook, stirring often, until onion is softened, about 5 minutes.
2. Add in the sage, squash, sweet potatoes, stock and water. Bring to a boil, then reduce heat to a simmer, and cook until squash is tender, roughly 15 minutes. Then remove it from the heat and let it cool for a few minutes.
3. Working in batches, puree the soup in a blender until smooth. Return the puree to the pot and heat it. Add more water to adjust consistency, or serve. Season with salt and pepper.
4. Meanwhile, make the croutons. Using a small bowl, add in butter and herbs and mix. Brush onto four baguette slices and toast them under the broiler in your oven just until nicely toasted. Serve on top of soup.