Butternut Squash Soup

 2 tablespoons extra-virgin olive oil, divided 
1 large yellow onion, chopped 

1 medium apple, chopped 

1 (3-pound) butternut squash, peeled, seeded, and cubed
1⁄ 2 teaspoon sea salt 

Freshly ground black pepper 

3 garlic cloves, chopped 

1 tablespoon chopped fresh sage
1⁄ 2 tablespoon minced fresh rosemary 

1 teaspoon grated fresh ginger 

3 to 4 cups lower sodium vegetable broth (or chicken bone broth)

A touch of cream or coconut milk

For garnish:  Chopped parsley Toasted pepitas (pumpkin seeds) Crusty bread 

Preheat oven to 400 degrees.  Add 1 tablespoon olive oil, chopped onion, apple, and butternut squash, salt, and several grinds of fresh pepper to sheet pan.  Roast for 30 minutes, stirring halfway through.

Add roasted vegetable/apple mixture to Dutch oven or large pot. Add in the other tablespoon olive oil, garlic, sage, rosemary, and ginger, and broth. Bring to a boil and let simmer for 10 minutes.
Let cool slightly and pour the soup into a blender or blend it in the pot using an immersion blender.
Blend until smooth. Add in a touch of cream or coconut milk.  If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread