Preheat over to 400 degrees F.

In a large bowl, combine the butternut, parsnip, apple, onion, garlic, salt and pepper. Drizzle with enough oil to lightly coat and toss together. Evenly spread on a baking sheet lined with parchment paper and roast the vegetables for 45 minutes, tossing giving them a toss once or twice. Remove from oven and let cool slightly.

Transfer the vegetables to a blender, alternatively, if you have a hand blender, transfer them to a large pot. Add 4 cups of broth and blend until smooth. Transfer to a large pot and bring to a low simmer. Add the thyme, sage, tarragon, salt and pepper. Add additional broth to reach the consistency you prefer, I like thick soup, so only used 4 to 4 ½ cups. Simmer until heated though and serve.

For topping: Sauté a chopped apple, pumpkin seeds, sage in some oil.