Roasted Butternut Squash Soup II

4 lb. Butternut Squash (abt. 2 med.)
2 T. unsalted butter
1 med Granny Smith apple (or other tart apple)
1/2 med onion
4-5 C. homemade vegetable broth
kosher salt,to taste
black pepper, to taste
heavy cream, to taste
toasted pumpkin seeds, optional, for garnish

1. Heat the oven to 425°F and arrange a rack in the middle.
   
2. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (alternatively, you can rub it on evenly with your fingers). Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
    
3. Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
    
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.
    
5. Add broth to cover solids and salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove the pan from the heat and stir in the cream.
    
6. Using sn immersion blender, puree until smooth.  Add additional broth if needing thinning.  Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.