* Extra virgin olive oil
* 16 freshly picked sage leaves with stems
* 2 carrots, peeled and chopped
* 2 red onions, peeled and sliced
* 2 celery sticks, washed and chopped, leaves trimmed
* 4 cloves Garlic
* A handful of rosemary leaves, chopped
* 1 dried hot chili, ground to powder
* Sea salt and freshly ground black pepper
* 1 large butternut squash, peeled, de-seeded, halved and cut into 1" thick slices
* 2 litres good quality vegetable stock.

===Method===
* Add a three good glugs of olive oil to a big saucepan, when '''nearly''' smoking, add the sage leaves and fry until crisp and dark. About 30 seconds.
* Remove and drain on kitchen paper and reserve.
* In the same pan and oil, add the onion, celery, carrots, rosemary leaves, ground chili and the salt and pepper and stir-fry for 15 minutes until the softened
* Add the squash and vegetable stock, return to the boil and simmer for 30 minutes
* Test the squash, it should be soft like a cooked potato
* Remove from the heat and whizz up in a food processor until you have your desired consistency

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