Roasted Squash and Parsnip Soup

Ingredients

• 4 pounds honeynut or butternut squash, halved lengthwise (from 2 to 3 honeynuts or 1 large butternut)
• 2 tablespoons extra-virgin olive oil, plus more for frying and drizzling
• Kosher salt and freshly ground pepper
• 1 pound parsnips (4 to 5 medium), peeled and halved lengthwise
• 2 pounds leeks (3 medium), white and light-green parts only, halved lengthwise and thoroughly washed and drained
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh sage leaves, plus whole leaves for frying
• 2 Granny Smith apples (1 pound), halved and cored
• 1 quart low-sodium chicken broth
• 1 stick unsalted butter
• Toasted pepitas, toasted sesame seeds, and poppy seeds, for serving

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