Chickpea & Butternut Squash Soup

• 1 pound (500 grams) butternut squash
• 1 leek, thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 1/2 cups (400 grams) cooked chickpeas
• 1 dash salt, to taste
• 1 dash black pepper, to taste
• 1 pinch grated nutmeg
• 3 1/2 tablespoons (50 grams) butter
• 12 sage leaves

1. Peel the butternut squash and cut it into pieces. Add the butternut squash, extra virgin olive oil, and leek into a saucepan over low heat. Add a generous pinch of salt.
2. Cook for about 25 minutes, stirring often to flavor the butternut and to prevent the leek from burning.
3. Pour in 2 1/2 cups (500 milliliters) of water and the cooked chickpeas; cook for 15 more minutes, stirring occasionally. Then, puree everything with an immersion blender. Season with salt and pepper, to taste, and add a pinch of grated nutmeg.
4. In a separate saucepan, melt the butter with the sage leaves over medium heat and cook until they are crisp. Serve the soup topped with the crisp sage leaves and drizzle with the brown butter.

butternut squash, extra virgin olive oil, chickpeas, salt, black pepper, nutmeg, butter, sage

Taken from food52.com/recipes/78002-chickpea-butternut-squash-soup (may not work)