In a large dutch oven, set over medium heat, heat the oil. Add the onion, celery, and butternut squash. Cook for about 8 minutes or until the onion and celery are tender. It is OK if the butternut squash is still a bit hard. Add the garlic, sage, thyme, crushed red pepper, and a dash of salt and black pepper. Stir and cook for an additional 2 minutes or until fragrant.
Add the vegetable broth and diced tomatoes. Bring to a boil and then lower the heat so that the soup is simmering. Simmer for 10-15 minutes or until the butternut squash is tender.
Taking an immersion blender, blend the soup until smooth. Alternatively you may use a regular blender. If you plan on using a regular blender, work in batches and make sure you cover the lid with a towel. Be careful. The soup will be very hot!
Stir in the heavy cream and cook for an additional 5 minutes to warm up. Season to taste.
Serve the soup over a couple of ounces of ramen noodles. Garnish with microgreens, pumpkin seeds, and a drizzle of heavy cream. Enjoy!