Butternut Squash Soup

Instructions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set it aside.
2. Using a large sharp kitchen knife, carefully remove the top and bottom from the squash. Cut each squash in half lengthwise. Scoop out the seeds and discard them. Coat the cut-side of the squash with the oil and it season with salt and pepper to taste. Place the squash, cut side up, on the baking sheet. Roast the squash until it is fork tender, about 1 hour. Remove the squash from the oven and allow it to cool until it is safe to handle. Use a large spoon to scoop the squash out of the skin and set it aside.
3. In a large Dutch oven or saucepot, heat the oil over medium-high heat. Add the sage leaves and fry them until they are crisp, 1 to 2 minutes. Remove sage leaves from oil and set them aside.
4. Add the onion and apple and cook until they begin to soften, about 4 minutes. Add the vegetable broth, squash, salt, and pepper. Bring the mixture to a boil and then reduce heat to medium-low and simmer until everything is fork tender and the flavours have concentrated, 20 to 30 minutes. Turn off the heat and stir in the cream.
5. Using an immersion blender, puree the soup. If using a traditional blender, remember to only fill the blender ⅓ full and remove the center insert of the lid to allow hot air to escape. Cover ¾ of the hole with a kitchen towel to avoid splashes. Use extreme caution as not following these steps can result in a dangerous accident.
6. Serve the soup immediately garnished with the fried sage and toasted pumpkin seeds or store in the refrigerator for up to 4 days.
7. USE EXTREME CAUTION WHEN BLENDING HOT LIQUIDS. Follow manufacturers recommended instructions when using appliances.