4lbs butternut squash, halved lengthwise
2oz butter
1 apple peeled, cored, cut into medium dice
1/2 onion, cut into medium dice
8 sage leaves
2 1/2 cups chicken broth
2 1/2 cups water
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds (saute regular seeds for a few minutes in a dry frying pan stirring constantly till browned)
Heat the oven to 425F.
Line a baking sheet with aluminium foil. Place squash cut-side up on the sheet. Melt 1oz butter and brush over the tops of the squash. Season generously with salt and pepper. Roast for 50 mins to 1 hour till knife tender.
Melt the remaining butter in a large casserole and add the apple, onion and sage. Season with salt and pepper. Cook for 7 mins, stirring occasionally. Remove from the heat.
When squash is ready, scoop out flesh and add to the casserole with the apple/onion mix. Discard the skins.
Add the broth, water and measured salt and pepper, stirring to combine. Bring to a boil then lower heat and simmer for 15 mins, stirring occasionally. Remove from heat and stir in cream. Using a blender (in batches) or handheld immersion blender, puree the soup. Taste and season with salt and pepper. Serve with the pumpkin seeds sprinkled on top.
Serves 6-8