Peel and core the squash and apples. Cut them into small chunks.
Dice snd shallot and garlic, and melt some butter in a thick bottomed casserole pot.
Soften the shallot in the butter before adding the squash, apple and garlic.
Grate over the nutmeg and leave the flavours to combine for another few minutes over low heat.
Pour over the stock/broth and bring to a simmer.
Leave for 15 minutes or until the squash is tender. Meanwhile, make the garnish.
Cut the crusts off your bread and cut into small cubes. Heat some butter and oil in a pan and fry the bread on all sides until crunchy, seasoning with salt and pepper.
Adding a bit more butter to the pan, now make your crispy sage leaves. Simply fry them for a couple of minutes watching so that they don't burn.
Blend in a food processor or with an immersion blender and return to a low heat.
Ladle the autumn squash soup into warm bowls and top with the crispy sage leaves and crunchy croutons. Drizzle over some cream and serve.