Cut the butternut squash in half and remove seeds. Place the flesh side down in a baking dish that is lined with aluminum foil. Place in a preheat 450 degree oven and bake until tender, about 30 to 45 minutes. Once the squash is roasted cool a bit and remove the skin from the flesh.

While the squash is roasting, prepare the vegetables, apple, and sage leaves by chopping them into small pieces. In a Dutch oven add the olive oil and set heat on medium, add the vegetable, apples, and sage leaves. Cook for 5 to 10 minutes until they are starting to get a bit soft. Add the vegetable broth, squash, cinnamon, and salt and pepper to taste.

Bring to a boil and reduce heat and simmer until the vegetables are fork tender, will depend on the size of your vegetables. (About 20 to 30 minutes)

Place soup into a food processor or blender and process until smooth. Do this in batches. Add more seasoning if needed. Serve immediately.