Preheat the oven to 400 degrees.
Peel your butternut squash using a potato peeler, cut in half lengthwise, and remove the seeds.
Then dice into 1 inch cubes.
Add to a sheet pan and drizzle with olive oil, 1 teaspoon of salt and the garlic powder.
Cut the top off of the head of garlic and add that to the sheet pan as well. Pour olive oil over the top to saturate it (so it doesn't burn!) bake this all for 30-35 minutes.
While that cooks, add the diced onion, apples, and 1 tablespoon olive oil to a dutch oven over medium high heat.
Saute the onions and apples for 3-5 minutes then add in chopped sage leaves, 1 teaspoon salt, pepper, and pinch of red pepper flakes
Pour in vegetable broth and water. Bring to a boil and leave to simmer for about 15-20 minutes.
Add the roasted squash cubes to a blender or food processor and pour the heated liquid mixture over the top.
Blend for a good 1-2 minutes until silky smooth.
Add back to pot and stir in heavy cream.
Serve in bowls and top with pumpkin seeds, crumbled goat cheese, and a drizzle of cream.