Preheat the oven to 375 degrees.

Cut the top off of the butternut squash and cut in half lengthwise. Scoop out the seeds and inner membrane as much as possible. Place 3 garlic cloves in each cavity, drizzle with olive oil and flip over so the cut side is down on a baking sheet. Roast for 40-60 minutes or until tender when pressed. Remove and let cool until you are able to handle it.

Scoop out the flesh and place in a bowl. Peel the roasted garlic and toss in the same bowl.

Heat 1/4 cup of olive oil in a large stock pot. Add the onions, chopped sage and thyme and cook over medium high heat until the onions start to brown, about 10 minutes.

Add the squash, garlic and 2 quarts of stock. Bring to a bowl and then turn the heat down to medium low and let simmer for 20-25 minutes.

In a skillet, brown the sausage. Set aside.

In the same skillet, add a tablespoon more of olive oil (if the pan is dry) and fry the whole sage leaves turning to brown both sides. Remove to drain on a paper towel.

Salt the soup to taste and using an immersion blender, blend the soup until smooth. Add the sausage.

Ladle the soup into bowls and add 6 or 7 chunks of gouda cheese, fresh cracked pepper and a sprinkling of the crispy sage leaves.