Creamy Butternut Squash Soup

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, add chopped butternut squash, chopped apples, chopped onions, and carrots. Sprinkle with pumpkin spice seasoning, salt, pepper, and maple syrup. Bake for 45-50 minutes, flipping halfway through. The vegetables should be very tender!
3. When the veggies are done cooking, blend well with an immersion blender or in a food processor. Add a little vegetable broth to help everything blend together easily.
4. In a large pot, drizzle olive oil and sauté minced garlic. Add 3 large sage leaves and cook for 1 minute. (Optional)
5. Add the butternut squash mixture to the pot along with 3 1/2 cups vegetable broth. Stir until everything is mixed together. Season with salt and pepper, if needed.