Warm a drizzle of olive oil in a large Dutch oven over medium heat, 2–3 minutes until shimmering, ready for sautéing.

Add diced onion and minced garlic. Cook over medium heat for 4–5 minutes until translucent and fragrant, stirring often to prevent browning.

Toss in cubed butternut squash and apple chunks. Stir to coat in oil, cooking 3–4 minutes until edges soften and colors deepen.

Pour in vegetable broth, bringing the mixture to a gentle boil. Reduce heat to low, simmer uncovered for 15–20 minutes until squash is fork-tender.

Carefully transfer hot soup to a blender, working in batches if needed, or use an immersion blender. Puree until silky smooth with a velvety texture.

Return soup to pot over low heat. Stir in heavy cream or coconut milk, cinnamon, nutmeg, salt, and pepper. Warm gently for about 2 minutes.

Ladle soup into bowls, garnish with toasted pumpkin seeds and sautéed sage leaves. Serve with crusty bread.