Slice your butternut squash in half and discard seeds. Mix your cubed apples in a bowl with coconut oil or butter, salt, and dried or fresh sage.
Place BN Squash and Apples on a cookie sheet covered with parchment or a slip mat, and roast apples and squash in oven at 425 for about 30-45 minutes (until soft).
One squash is cooked, scoop out the flesh into a blender. add the roasted apples, add 1 cup of vegetable broth at a time (careful with hot liquids in the blender, cover lid with towel so it doesn’t splatter). If you would like the soup thinner, keep adding more broth until desired consistency. You can reheat on the stove if you would like it hotter. Taste and add more salt if needed. This soup is thick and delicious.
Drizzle a little olive oil or top with a touch of butter for extra creaminess, and garnish with a few sprinklings of sage.
*Note: To make this really easy, you can get pre-cut butternut squash in one-inch cubes.