Servings: 8 to 10

1 Medium to large butternut squash 1 Medium to large butternut squash
2 Granny Smith apples 2 Granny Smith apples
4 Tbsp butter, divided (2 Tbsp melted, 2 Tbsp for the apples) 4 Tbsp butter, divided (2 Tbsp melted, 2 Tbsp for the apples)
1 tsp ground cinnamon 1 tsp ground cinnamon
¼ tsp ground nutmeg ¼ tsp ground nutmeg
½ tsp Kosher salt ½ tsp Kosher salt
2 tsp dried sage 2 tsp dried sage
6-7 cups vegetable or chicken broth 6 to 7 cups vegetable or chicken broth
½-1 cup heavy cream ½ to 1 cup heavy cream
dried pumpkin seeds for garnish dried pumpkin seeds for garnish

Preheat oven to 375°F
Cut squash in half lengthwise, scoop out the seeds, and place on a foil lined baking sheet. Brush with melted butter. Sprinkle with cinnamon, nutmeg, and salt. Place in the oven and bake for 60 minutes. Remove from the oven and let cool until it's safe to scrape the flesh from the skin into a bowl for later.
Slice the apples (skin on) and cut into small pieces. In a large pot, melt 1 Tbsp butter. Add the dried sage and the apples and cook until soft. Add the broth and the butternut squash. Bring to a simmer over medium low heat and simmer for 20 minutes. Use an immersion blender to blend everything to a smooth consistency. Add the heavy cream and simmer for another 10 minutes.
Serve immediately.

The amount of broth and heavy cream will be dependent on how much squash you scrape out after it's baked. It will also depend on how thick you want your finished soup to be.  The amount of broth and heavy cream will be dependent on how much squash you scrape out after it's baked. It will also depend on how thick you want your finished soup to be.