Place butternut squash, onion and apple on a sheet pan, toss with olive oil, ½ teaspoon of salt and ¼ teaspoon pepper. Roast for 35-40 minutes, until tender.
Meanwhile, heat the chicken or vegetable broth to a simmer.
Toast sunflower seeds in a dry pan for a few minutes.
When the veggies are done, put them in the pot. Use an immersion blender, a blender or food processor to blend the soup until smooth.Taste to see if it needs more salt or pepper.
Add a big splash of heavy cream (optional). Serve hot with sunflower seeds on top. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/roasted-butternut-squash-soup/