Preheat oven to 425 degrees.

Cut squash in half, lengthwise.

Scoop out all the seeds.

Place squash on baking sheet that's covered with aluminum foil with the cut sides facing upward.

Melt a couple of tablespoons of butter and spread all over the squash.

Salt and pepper squash then pop them into the oven for 50 minutes to an hour.

While squash is cooking, dice up the apple and onion into small/medium pieces.

Over medium heat, melt a tablespoon or two of butter in a large pot or Dutch oven and dump in the apple and onion.

Add the sage leaves and a little salt and pepper. (I only added pepper at this time because you can always add salt later but not easy to fix if the soup is too salty.)

Cook the apple/onion/sage mixture for around 7 minutes until apples and onion are nice and soft.

When the squash is ready and has cooled off some, scoop out all the meat of the squash and discard the skins.

Add the squash into the pot with the onions and apples.

Add the chicken broth, water, salt and pepper.

Again, I didn't add the salt since I knew the broth contained some salt. I tend to be overly cautious about salting food during cooking because I don't like it when food is too salty. After tasting the soup later, I added a small amount of salt to taste.

Reduce the heat to a medium low and simmer your soup for about 15 minutes, stirring occasionally and breaking up any large pieces of squash.

After about 15 minutes, remove the pan from the heat and add in the cream.

Using a blender (immersion blender works great) blend the soup until nice and smooth.

Now's a great time to taste your soup and add more pepper or salt as needed.

If you like, garnish your soup with a few roasted pumpkin seeds.

Enjoy this yummy soup!