Sage Butternut Soup - Untested

https://www.goodhousekeeping.com/food-recipes/a9967/butternut-squash-soup-sage-recipe/

2 medium butternut squash
2 + 2 Tbsps oil
2 stalks celery
2 large shallots
1 carrot
3 sprigs fresh thyme
1 bay leaf
1 Tbsp chopped fresh sage leaves
24 sage leaves
1/2 tsp salt
1/4 tsp pepper
3-4 cups chicken broth (or veg for vegan suitable)
2 cups water
2oz country-style bread (such as baguette), in 1" cubes

Preheat oven to 450F. Cut squash in half and place cut sides down in the pan. Roast 45 minutes or until very tender when pierced with knife. When cooled enough scoop the squash flesh out with a spoon and discard the shells.
Meanwhile, heat 2 tablespoons of oil in a soup pot to sauté celery, shallots, and carrot until soft.
Stir in thyme, bay leaf, chopped sage, salt and pepper; cook until the herbs release their aromas.
Add broth, water, and squash. Bring to a boil then reduce to simmer 10.
Meanwhile, the heat remaining oil in a skillet until it shimmers. Fry the sage leaves until crisp (about 1 minute). Transfer to a plate to drain.
Add bread to skillet; cook 3 minutes or until golden brown, stirring. Transfer to plate with sage.
Discard thyme and bay leaf.
Working in batches, run the soup through a blender to purée. Reheat on low, adding water if it's too thick.
To serve, ladle soup into shallow bowls; garnish with croutons and sage leaves.