Meatless Monday: Roasted Butternut Squash Soup

What you’ll need: 4 pounds whole butternut squash(about 2 medium), halved lengthwise and seeds removed 2 tablespoons unsalted butter (1/4 stick) 1 medium Granny Smith apple (about 8 ounces) 1/2 medium yellow onion 8 fresh sage leaves 2 1/2 cups low-sodium vegetable orchicken broth 2 1/2 cups water 1 1/2 teaspoons kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/3 cup heavy cream 1/2 cup toasted pumpkin seeds,