Toss squash cubes with oil and line baking try with parchment paper
Or spray baking pan and chopped squash cubes with cooking spray
Roast squash cubes in oven turning after 30 minutes and roasting then for other 15 - 25 minutes When squash is soft when poked with a fork remove from oven and set aside
Remove core and chop apples
Chop onion
Melt butter in deep pot
Add chooped onion and apple
Sauté 5 minutes, stirring a few times
Cover and let sauté on a low heat stirring regularly for another 5 minutes
Remove sage leaves from stems and chop
Add chopped sage leaves to pot, stir and sauté until apples and onions are tender about 5 minutes
Add roasted squash cubes and stir
Add broth and nutmeg and stir
Bring to a boil
Cover and let simmer on a low heat for 15 minutes
Remove from heat
Let cool slightly
Blend using an emersion blender or let cool more and carefully pour into a blender to puree
Add salt and pepper to taste and reheat when ready to serve
Serve
Recipe by dollop of zest at http://www.dollopofzest.com/cooking/butternut-squash-soup/