Fancy Pants Butternut Squash Soup

Last year I posted this recipe for butternut squash soup that has ginger in it and gets topped with candied pumpkin-seeds.  This time I made a more savory recipe that is ri-goddamn-diculously delicious.  I topped it with diced apples for sweetness, a drizzle of rosemary oil for  another layer of flavor, and finish with a crispy whole-grain breadstick for crunch.   It looks very fancy and is sure to impress whoever you make it for.
Makes about 6-8 servings
Ingredients
2 Tablespoons olive oil
1 leek cleaned and chopped
1 butternut squash peeled and diced
1 parsnip peeled and diced
4 fresh sage leaves
4 cups broth (veggie or chicken)

Instructions:
1) Heat the olive oil in a large pot then add the chopped leek and stir.  Cook for about 2 minutes or until translucent.
2) Add the sage, squash, and parsnip and saute for 3-4 minutes.
3) Add the broth and bring to a boil then cover and lower the heat to a simmer.  Cook for 30 minutes or until the squash and parsnips are very tender.
4) Puree until completely smooth in a Vita prep, or blender.
5) Serve hot.  Add milk, or more broth to thin out the soup if it's too thick.  This recipe can be completely dairy free if you add stock, or you can add milk/cream if you want a slightly richer taste.  Drizzle with rosemary oil (recipe follows), diced apples, and crispy bread.

Rosemary oil:
heat 1/4 cup olive oil in a small saucepan for about 1 minute.  Add 2 sprigs worth of chopped rosemary and remove from the heat.  Allow to steep for an hour then strain out the rosemary before use.  You can put it into a squeeze bottle or just drizzle on using a spoon.

Breadsticks :
Cut long rectangular pieces of bread (pumpernickel would be good but I used grain bread).  Put the bread in a single layer on a baking sheet with parchment and cover with another piece of parchment and another heavy baking sheet.  This will ensure it toasts flat.   In an oven that's at 350 F toast the bread for  20-25 minutes or until crispy.