Roasted butternut squash soup

Butternut squash, whole, halved, seeds removed	4 pounds
Butter, unsalted	2 tablespoons + 2 tablespoons
Apple, Granny Smith, peeled, cored, diced	1
Onion, yellow, diced	½
Sage, fresh leaves	8
Vegetable or chicken broth, low-sodium	2 ½ cups
Water	2 ½ cups
Salt	1 ½ teaspoon
Pepper, freshly ground	¼ teaspoon
Cream, heavy	2/3 cup
Pine nuts, toasted	½ cup

1. Preheat oven to 425°F, and arrange a rack in the center; line a baking sheet with foil.
2. Arrange squash pieces cut-side up, and brush thoroughly with 2 tablespoons melted butter; season generously with salt and pepper.
3. Roast until knife tender, about 50 to 60 minutes; cool on wire rack.
4. While the squash roasts, melt the remaining butter in a Dutch oven over medium heat.
5. Add apple, onion, sage, and season with salt and pepper.
6. Cook, stirring occasionally, until softened, about 7 minutes; remove from heat, and set aside until the squash is ready.
7. When the squash is cool enough to handle, use a large spoon to scoop the flesh into the pan with the apple-onion mixture; discard the squash skins.
8. Add the broth, water, measured salt and pepper, and stir to combine over medium-high heat until the soup boils.
9. Reduce the heat to medium-low, and simmer, stirring occasionally and breaking up any large squash pieces, for about 15 minutes.
10. Remove from the heat, and add the cream.
11. Using a blender, puree the soup in batches until smooth.
12. Season to taste with salt and pepper; garnish with toasted pine nuts.