Butternut Squash and Apple Soup With Toasted Pumpkin Seeds

Heat butter over a medium flame in a large soup pot. Mince onion and add to the butter.

While onion is softened (about 5 minutes total), remove seeds, peel and dice butternut squash. Peel and dice apples. Mince sage.

Add apples and squash to the onions along with the sage. Pour in vegetable or chicken broth. Put a lid on the mixture and bring the soup to a boil. Reduce heat and simmer for 15-20 minutes until squash is soft.

Remove soup from heat. Blend in the pot with a hand blender or transfer to a standing blender and puree until smooth. Return soup to pot. Add salt and pepper to taste. Stir in optional heavy cream. Bring back to a simmer before serving. Garnish with optional pumpkin seeds.