Everyone needs one up their sleeve for when autumn feels autumnal.
Serves 2.
1/2 squash
1 shallot, diced
2 cloves garlic
Handful of sage leaves
3 tsp olive oil plus drizzles to serve
500ml vegetable or chicken stock
Chop - but I wouldn't bother peeling - the squash into rough pieces.
Toss in a baking dish with 1 tbsp olive oil, salt, pepper, garlic and all but three of the sage leaves.
Bake at 180 degrees celsius until the squash is soft.
Soften the shallot in a little oil.
Remove the peel from the squash once cooled and pop the garlic cloves out of their jackets.
Toss the squash and garlic in with the shallot
Add the stock and bring to a simmer for around 10 minutes.
Remove from heat and blend.
Bring 1 tbsp oil to just hissing and drop in the remaining three sage leaves.
Quickly remove when just crispy.
Ladle soup into bowls, crumble sage on top and drizzle olive oil over.