Step 1

Prepare the Butternut Squash - Rinse and dry the squash. Trim the root and stem end and peel the skin. Cut in half near the center where it goes from tapered to wider, creating two pieces. Cut the rounded bottom section in half lengthwise, and remove the seeds. Cut flesh into about 1-inch cubes- measure 5 cups for the recipe.

Step 2

Saute the Butternut Squash - Heat a large pot or Dutch oven over medium heat. Add the olive oil, once hot, add the squash in a single layer. Cook, occasionally stirring, until the surface is lightly browned, about 5 to 6 minutes.

Step 3

Cook the Aromatics - Add the onions, saute until fragrant and translucent, about 3 minutes. Add minced garlic, sage and thyme, saute for 30 seconds.

Step 4

Cook the Apples - Add the apples, saute until crisp-tender, about 5 minutes.

Step 5

Simmer the Soup - Stir in 3 cups of vegetable stock, salt, and pepper. Bring to a boil, then reduce to a simmer over low heat. Cover and cook until the butternut squash are soft and tender, about 13 to 15 minutes. Turn off the heat.

Step 6

Puree the Soup - Using a hand immersion blender, puree the soup until smooth. Alternatively, work in two batches and puree the soup in a countertop blender on medium speed. Remove the funnel cap on the lid to prevent the steam from building up, and cover the top with a towel. Transfer soup back to the pot if blending.

Step 7

Season the Soup - Stir in the heavy cream, cinnamon, and nutmeg. Puree if you want to add some air into the cream for a lighter texture. Add the remaining vegetable stock if needed to thin the consistency. Season to taste with salt and pepper. Warm the soup over medium-low heat before serving.

Step 8

To Serve - Garnish with a drizzle of cream, thyme, sage, and pepitas.