Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the butternut squash, onion, apple, and garlic on the roasting sheet. Drizzle with olive oil and salt and pepper.
Remove the garlic and apple halves after 20 minutes. Cook the squash for an extra 20 minutes.
Check to see if the squash is cooked by piercing with a fork, if it's easy to insert the fork, it's ready. Scoop out the flesh.
Heat 1 tablespoon ghee or avocado in a small pan over medium heat. Add sage and cook, stirring frequently, until fragrant, about 1-2 minutes.
Transfer the half of the sage, squash, apple, onion, garlic, broth, and salt to a blender. Blend until smooth.
Pour soup into bowls and top with remaining fried sage. Enjoy!
