4 pounds butternut squash (about 2 medium squash)
8 to 10 sage leaves; chopped
2 tablespoons unsalted butter
salt and pepper
2 tablespoons olive oil
1 large shallot; minced
4 cups reduced sodium chicken stock
1 cup apple cider
1 tablespoon dark brown sugar
2 to 4 dashes Worcestershire sauce
1/6 teaspoon ground nutmeg
1/8 teaspoon red pepper flakes; or more to taste
1/6 cup heavy cream
1 large apple; finely diced
Preheat oven to 425 F. Halve each butternut squash and scoop out the seeds. Sprinkle with sage, salt and pepper. Dot with butter. Roast 45-1 hour until the squash is tender. Remove from oven, allow to cool slightly, then scoop out flesh.
Heat olive oil in a large sauce pot. Add in shallot and sauté over medium-low heat until tender, about 5 minutes. Add in scooped out butternut squash, chicken stock, apple cider, brown sugar, Worcestershire, nutmeg and red pepper flakes. Season with salt and pepper to taste. Bring to a simmer and cook 30 minutes.
Puree in a blender or with an immersion blender. Return to pot, taste and adjust seasonings. At the last minute, stir in heavy cream and serve garnished with diced apple.