3 TBSP butter
1 large onion - peeled and medium chopped
1 Granny Smith apple - peeled, cored and chopped
2 medium butternut squash - cut in half lengthwise
2 1/2 cups vegetable or chicken broth
2 1/2 cups water
8 fresh sage leaves or 1 tsp dried sage
salt and pepper to taste
1 cup cream
*1/2 cup toasted pumpkin seeds
Preheat oven to 400. Arrange squash on a baking sheet lined with aluminum foil and bake for 50 minutes to an hour - until tender.
Melt butter in a large pot over medium-high heat. Add the apple, onion and sage and season with salt and pepper. Cook, stirring occasionally, until tender and remove from heat.
When squash is ready, scoop out the soft flesh (seeds removed) into the pot with the apple and onion - discard skins. Add broth and water and season with salt and pepper. Bring to a boil; reduce heat to medium-low and simmer 15 to 20 minutes. Remove from heat and add cream. Using a submersion blender or food processor, puree until smooth. Season to taste with salt and pepper. Top with toasted pumpkin seeds.
Butter - smart balance or coconut oil
Cream - Canned coconut milk