Autumn Harvest Soup

1 large butternut squash (or two small)
1- 15 oz can of pumpkin puree
2 honey crisp apples, peeled and chopped
1 medium Vidalia (sweet) onion, chopped
2.5 cups sodium free vegetable broth
2 cups apple cider
3/4 c light cream
8 Sage leaves, minced
1.5 Tb Honey
2 Tb butter
1 tsp cinnamon
1/4 tsp ginger
salt and pepper

Preheat oven to 425 degrees.

Melt 1 Tb butter, cut butternut squash lengthwise and scoop out seeds, place on cookie sheet, brush melted butter onto flesh, roast for approximately 1 hour, until squash is soft when pierced with fork.

Meanwhile, melt remaining tablespoon of butter, then sauté onion, apple, and sage in Dutch oven until soft (approx. 7 minutes).  Remove from heat until squash is done.

Once squash is soft, remove from heat and allow to cool for 10 minutes.  Then, carefully scoop the flesh of the squash into the Dutch oven with the onion and apple. 
Add all remaining ingredients, bring to a boil, then reduce to a simmer for one hour. Use immersion blender to puree and make smooth.  If needed, add some more water to thin soup.  Add salt and pepper to taste.

Remove from heat, stir in 3/4 cup of light cream, serve with toasted pumpkin seeds.