(lots of steps but totally worth it!)

Ingredients:
4 lbs whole butternut squash (2 medium)
2 tbsp butter
2 granny smith apples
8 fresh sage leaves (or 1 tsp powdered)
2.5 cups vegetable or chicken broth
2 cups water
1.5 tsp salt (or to taste)
¼ tsp black pepper
1 can coconut milk (or whatever milk you prefer)
½ cup toasted pumpkin seeds (optional garnish)

Instructions:
Preheat oven to 425F and arrange rack in the middle
Line a baking sheet with aluminum foil
Cut the squash in half lengthwise and scoop out the seeds
Place the squash cut side up on the baking sheet
Melt 1 tbsp of the butter and brush it over the cut sides of the squash
Season with salt and pepper
Roast until knife tender – about 50 to 60 minutes
While squash is roasting, peel, core, and finely chop the apples
Melt the remaining butter in a large soup pot over medium heat
Add apple and sage, season with salt and pepper, and cook stirring occasionally, until softened
Remove the pot from the burner and set aside
When the squash is ready, set the baking pan on a wire rack until it’s cool enough to handle
Using a large spoon, scoop the flesh into the soup pot and mash until combined – lumpy is okay!
Add the broth and water and stir
Using a blender, puree the soup in batches until smooth and return all to the soup pot (alternatively use an immersion blender right in the pot)
Bring the soup to a boil over medium-high heat
Reduce heat and simmer, stirring occasionally, until flavours meld and soup is hot (about 15 minutes)
Remove pan from the heat and stir in coconut milk
Serve garnished with the pumpkin seeds, if using

Note:
You can add onions if you like (cook with the apples and butter).  I took that out for allergy reasons.