3lbs.butternut squash, cut in half lengthwise, seeds removed
1Tbsp. olive oil
1small onion, minced
1small apple, peeled, cored and diced
1Tbsp.chopped fresh sage
1Tbsp. honey or maple syrup
6cupslow-sodium vegetable stock
salt and pepper, to taste
1bunch chives or parsley, chopped, for garnish
Preheat oven to 425°F. Brush squash flesh with a little olive oil, then place flesh-side down on a foil-lined sheet pan. Bake until tender, 45 minutes to 1 hour. Let cool before scooping out the flesh.
Heat olive oil in a large stockpot. Add the onion, apple, sage, salt and pepper and sauté until softened, 5-7 minutes. Add the roasted squash, honey or maple syrup, and vegetable stock; bring to a simmer and cook until everything is tender.
Let the soup cool slightly before using a blender to puree the soup, working in small batches. Season to taste with salt and pepper, adding more water if the soup is too thick. Reheat before serving, and garnish with chopped chives or parsley.