Vicki (Kees) Gosse
1/3 cup plus 1 tablespoon extra-virgin olive oil
12 ounces ground pork sausage
4 cups cubed peeled butternut squash (1 small to medium squash)
3 medium carrots, chopped
1 stalk celery, chopped
1/2 medium onion, chopped
5 cups water
3/4 tsp salt
Kosher salt and freshly ground pepper
1/2 cup fresh sage or parsley leaves
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, water, and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
Puree the soup with an immersion blender, then add the sausage. Season with salt and pepper and keep warm.
Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
4 Servings.