Roasted Butternut Squash Soup with Maple and Sage

How to Make It

1. Heat the oven to 425°F. Toss squash with 1 tablespoon oil and the salt on a large rimmed sheet pan. Spread out and roast for 30–35 minutes, turning halfway, until tender and golden at the edges.
2. While the squash roasts, warm the remaining oil in a large pot over medium heat. Cook onion and apple for 8–10 minutes until softened. Add garlic and sage; stir for 30 seconds.
3. Add roasted squash and broth. Bring to a simmer and cook for 10 minutes. Remove from the heat. Blend carefully with an immersion blender until smooth, keeping the