INGREDIENTS
1/4 tsp
black pepper
4 lb
butternut squash
8
fresh sage leaves
8 oz
granny smith apple
1/3 cup
heavy cream
1 1/2 tsp
kosher salt
2 1/2 cups
low sodium chicken broth
1/2 cup
pumpkin seeds
2 tbsp
unsalted butter
2 1/2 cups
water
1/2 medium
yellow onion