Squash, Sage & Apple Soup

1. Preheat oven to 400 degrees F. Peel the squash and remove the seeds. Roughly chop and spread out on a baking sheet. Add the quartered apples, 4 sage leaves and drizzle with 2 tablespoons of olive oil. Season with salt and pepper. Roast for 40 minutes, until squash is tender.
2. Using a large pot over medium heat, add in the remaining 2 tablespoons of olive oil and add in the onion. Cook for 5 minutes or until soft and then add in the garlic and bay leaf. Cook for a further minute. Add in the squash, apple cider, apples, brown sugar and chicken stock. Bring to a boil and then reduce heat and simmer for 25 minutes.
3. Working in batches, puree soup in a food processor until smooth. Return to pot and season with salt and pepper to taste. Stir in the heavy cream and heat.
4. Garnish with a dollop of sour cream and serve.