Roasted Butternut Squash Soup

Ingredients

• 4 pounds butternut squash whole, about 2 medium, halved lengthwise and seeds removed
• 2 tablespoons unsalted butter 1/4 stick
• 1 granny smith apples medium, about 8 ounces
• 1/2 yellow onion medium
• 8 sage leaves fresh
• 2 1/2 cups vegetable broth low-sodium
• 2 1/2 cups water
• 1 1/2 teaspoons kosher salt plus more as needed
• 1/4 teaspoon ground black pepper freshly, plus more as needed
• 1/3 cup heavy cream
• 1/2 cup toasted pumpkinseeds for garnish, optional

Nutrition

• Calories : 240 calories
• Carbohydrate : 36 grams
• Cholesterol : 20 milligrams
• Fat : 11 grams
• Fiber : 8 grams
• Protein : 6 grams
• SaturatedFat : 5 grams
• Sodium : 550 milligrams
• Sugar : 8 grams