Roast Squash and Apple Soup

5 pounds butternut squash
1 Granny smith apple
1 pound yellow onions
10 ounces butter
3 teaspoons kosher salt
5 1/2 cups vegetable stock
1 cup heavy cream
2 tablespoons chopped sage
1/2 teaspoon white pepper

Preparation:
Cut the squash in half and scoop out the seeds. Peel and quarter the apples and onions. Melt 5 ounces of the butter. Toss the onions, apples and squash with the melted butter and 1 teaspoon of the salt. Cover with foil and roast in a 350-degree oven until the squash is soft and tender, about 40 minutes. Let cool. Scoop out the squash and combine with the apples, onions and vegetable stock in a soup pot. Bring to a simmer, then puree the mixture and strain. Return the strained mixture to the heat and add the sage, cream, remaining butter, pepper and remaining salt. Let simmer for 15 minutes or until desired thickness is reached.

Chow Foods serves this soup garnished with goat cheese, rosemary and parsley.