Roasted Squash and Parsnip Soup Recipe

Ingredients For Roasted Squash and Parsnip Soup Recipe

• 4 pound Honeynut or butternut squash, halved lengthwise
• 2 tablespoon Extra virgin olive oil, plus more for frying and drizzling
• Kosher salt and freshly ground pepper
• 1 pound Parsnips, peeled and halved lengthwise
• 2 pound Leeks, white and light green parts only, halved lengthwise and thoroughly washed and drained
• 1 tablespoon Fresh thyme leaves
• 1 tablespoon Chopped fresh sage leaves, plus whole leaves for frying
• 2 Granny smith apples, halved and cored
• 1 quart Low sodium chicken broth
• 1 stick Unsalted butter
• Toasted pepitas, toasted sesame seeds, and poppy seeds, for serving