Butternut Squash-Apple Soup

1. Preheat oven to 450°F.
2. Toss squash and apples in olive oil and sprinkle with salt and pepper. If using dry sage, sprinkle with sage before baking. Spread evenly on a large baking sheet. Roast, stirring once, for 30 minutes. If using fresh sage, toss in sage after 30 minutes. Roast for 15–20 more minutes until the squash and apples are very tender and starting to brown.
3. In a large stockpot, combine squash and apple mixture with broth. Use an immersion blender to blend soup to desired consistency (see note). Cook over medium-low heat, stirring constantly, for about 5 minutes.
4. Garnish each bowl with chopped pecans and sliced apples, if desired.

Note: If you don’t have an immersion blender, you can blend the soup in several batches using a regular blender or food processor.