This is another Jamie Oliver recipe from his website. I halved it here from what he wrote, because I knew that 8 servings were way too many for just me and my boyfriend. This is a great soup, very healthy and can even be vegetarian, if you use vegetable broth!
Olive oil
8 fresh sage leaves
1 red onion, peeled and chopped
1 stick of celery, trimmed and chopped
1 carrot, peeled and chopped
2 cloves of garlic, peeled and chopped
1 sprig fresh rosemary, leaves picked
red pepper flakes, or a red chili deseeded and chopped, to taste
salt and pepper
2lb butternut squash, halved, seeded and cut into chunks
1 liter chicken or vegetable stock
Olive oil, to taste
When the squash is soft and cooked through, blend the soup with an immersion blender or pour it into a standing blender and pulse until you have a smooth purée. Most importantly, remember to taste and season it well. Plate the soup in good-sized bowls and sprinkle with a few of your crispy sage leaves. If you're feeling fancy, drizzle with a swirl of good-quality extra virgin olive oil. Enjoy!