A light, seasonal, flavorful soup. Would make a great vegetarian Thanksgiving starter.

Steps

1. Roast the squash:
2. Spread squash evenly onto baking sheet, drizzle with olive oil and salt. Roast in 400® oven for 15 mins, toss, cook 15 more mins until tender.
3. In a big soup pot:
4. Heat 1 tbsp butter, add diced leeks, celery, sage. Add veggie broth, water and squash, bring to a boil. Let simmer for 30 mins.
5. Sage infused drizzle:
6. In a small saucepan, fry 1 tbsp butter with tbsp freshly chopped sage. Drizzle on soup, season with salt and pepper.