Heat olive oil in a large saucepan over medium heat.

Fry sage leaves until crisp, then remove and set aside.

Add onion, carrots, garlic, rosemary, red pepper flakes, salt, and pepper to the pan and cook until vegetables are soft.

Add butternut squash and chicken broth, bring to a boil, and simmer until squash is soft.

Puree the soup with an immersion blender or in a standard blender.

Return the soup to the pot, add heavy cream and butter, and stir until mixed through.

Simmer until ready to serve.

Preheat oven to 375 F.

Cut beer bread into ghost shapes.

Butter one side of the ghost bread and place butter-side down on a baking sheet.

Sprinkle cheese on top of the bread.

Bake until the cheese is melted and the bread is toasted.

Divide the soup between bowls and top with ghost croutons and crispy sage leaves.