4poundsbutternut squashpeeled, diced into 1-inch cubes
4large sweet-tart apples
2tablespoonsextra virgin olive oil
1/4teaspoonfreshly ground black pepper
1tablespoonchopped fresh sage or 1 teaspoon dry sage
6cupsreduced-sodium vegetable or chicken broth
chopped pecans to garnish
sliced apples to garnish
Preheat oven to 450°F.
Toss squash and apples in olive oil and sprinkle with salt and pepper. If using dry sage, sprinkle with sage before baking. Spread evenly on a large baking sheet. Roast, stirring once, for 30 minutes. If using fresh sage, toss in sage after 30 minutes. Roast for 15-20 more minutes until the squash and apples are very tender and starting to brown.
In a large stockpot, combine squash and apple mixture with broth. Use an immersion blender to blend soup to desired consistency.* Cook over medium-low heat, stirring constantly, for about 5 minutes.
Garnish each bowl with chopped pecans and sliced apples, if desired.
*If you don't have an immersion blender, you can blend the soup in several batches using a regular blender or food processor.