Ingredients: 1 medium butternut squash, halved lengthwise and seeds removed,2 tablespoons unsalted butter,1 medium Granny Smith or Fuji apple,1/2 medium yellow onion,1 1/2 teaspoons rubbed sage or 4 fresh sage leaves,1 1/4 cups chicken or vegetable broth,1 1/4 cups water,1 teaspoon kosher salt,1/4 teaspoon white pepper,Dash of black pepper,1/3 cup heavy cream,2 tbsp Sour cream
- Preheat oven to 425F with a rack in the middle.Line a baking sheet with aluminum foil.
- Cut squash in half lengthwise and remove seeds.
- Place the squash halves with the cut side up on the baking sheet.
- Brush 1 tablespoon of melted butter over the squash. Season with salt and pepper. Roast 45 minutes to 1 hour until tender.While the squash is roasting, peel, core, and dice the apple. Dice the onion. Melt the remaining tablespoon of butter in a large saucepan.
- Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes.
- Remove the pan from the heat and set aside.When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.
- Remove the pan from the heat and stir in the cream.Using an immersion blender, purée the soup in batches until smooth.Season with salt and pepper as needed.
- Serve garnished with the sour cream, if using.