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Trim the ends and peel the butternut squash. Cut the long top stem off the squash and set it aside for later. Cut the remaining bulbous end in half, use a spoon to scoop out and discard seeds, then finely chop the flesh.
Head a drizzle of olive oil in a large casserole pot or high-sided frying pan on a medium heat. Add the chopped squash and onion to the pot, then cook for 6-8 minutes or until softened. Next add the garlic and cook for 2 minutes.
Add the chopped tomatoes to the pot, then fill half of the empty tins of tomatoes with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pot. Next, finely chop 12 of the sage leaves, saving the rest for later, then add the chopped sage to the pot, followed by the miso, vinegar, lentils, a small pinch of salt and a large pinch of pepper. Stir well, bring to a simmer and cook for 10 minutes.
Meanwhile, add 5 tablespoons of olive oil to a separate pan on a medium heat. When the oil is hot, whisk in the flour and cook for 2 minutes. Next, gradually pour in the soy milk, whisking as you go to avoid any lumps, then add the nutritional yeast, nutmeg and pinches of salt and pepper. Continue to cook until the mixture thickens into a creamy consistency, whisking regularly.