Preheat the oven to 425 degrees F.

Line a baking sheet with aluminum foil.

Cut the butternut squash in half, starting at the top and working your way down. See this post for a tutorial on chopping butternut squash. (For this recipe, we are only cutting it in half.)

Place the squash cut-side-up on the lined baking sheet. Brush with 1 tablespoon melted butter, making sure to coat all the flesh. Season very generously with salt and pepper.

Roast the squash in the preheated oven for about 50-60 minutes, or until it is tender. A knife inserted in the flesh should slide through easily. Remove from the oven and set aside.

Meanwhile, chop the apples and onion.

In a large pot or Dutch oven, melt the other 1 tablespoon butter over medium heat. When it is hot, add the apples and the onions. Stir in the chopped sage or dried sage (I've tried both, tastes great either way). Add salt and pepper to taste (in addition to what's called for on the ingredient list.)

Cook over medium heat until softened, about 7-10 minutes. If the squash is not done, turn off the heat and set aside.

Use a spoon to scoop the flesh of the butternut squash into the pot with the apples and onions. Throw away the skins.

Add the broth, water, 1 and 1/2 teaspoons salt, and 1/4 teaspoon pepper.

Bring to a boil over medium-high heat.

Reduce the heat to medium low and simmer for 15-20 minutes, using a spoon to break up any large pieces of squash.

Turn off the heat and stir in the cream.

Blend the soup using an immersion blender. If you don't have one, transfer the soup in batches (at least 2) to a regular blender. Open the spout top and cover with a kitchen towel before blending to allow the steam to escape. (If you don't, you will end up with boiling hot soup all over your kitchen.) Return the soup to the pot and heat up again, if necessary.

Garnish with pepitas and a drizzle of cream, if desired.