1 stick plus 2 Tablespoons Danish Creamery Butter, divided
2 Tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
freshly ground black pepper
2 green apples, peeled, cored and chopped
1 medium (about 3 pounds) butternut squash, peeled, seeded and cubed
3 cups unsalted chicken stock, plus more if needed
¼ cup heavy cream
10-12 fresh sage leaves
toasted salted pepitas, for garnish
Melt 2 tablespoons butter with olive oil in a large pot over medium-low heat. Add onion and garlic, season with salt and pepper, and cook until soft but not browned, about 8 minutes. Stir in apples and butternut squash and cook until they begin to soften, about 10 minutes.
Pour in chicken stock, bring to a boil and reduce to a simmer. Season with salt and pepper; cover and cook until squash is very tender, 45 minutes. Pour the soup into a blender, working in batches if necessary, and blend smooth. Return to pot, stir in heavy cream and more chicken stock, if needed to thin to desired consistency. Taste and adjust seasoning. Keep warm.
Melt remaining 1 stick butter in a medium skillet over medium heat. Add the sage leaves and pan fry until crispy, about 30 seconds. Drain on a paper towel-lined plate and sprinkle with salt. Continue to cook butter until browned and nutty, 1- 2 minutes. Transfer to a bowl.
To serve soup, drizzle with browned butter and sprinkle with salted pepitas and a few fried sage leaves.