Heat olive oil in a large Dutch oven over medium heat. Sauté diced onion for 3-4 minutes until translucent, then add minced garlic and cook 30 seconds more until fragrant and golden.

Add cubed butternut squash and diced apples to the pot, stirring to coat with oil. Let cook for 2-3 minutes, allowing the vegetables to begin caramelizing slightly on their edges.

Pour vegetable broth and apple cider into the pot, then add dried sage, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce to simmer for 20-25 minutes until squash is completely tender and easily pierced with a fork.

Remove from heat and blend the cozy crowd apple butternut soup recipe using an immersion blender until smooth and creamy. For chunkier texture, blend only half the mixture, then return to pot with unblended portion.

Stir in heavy cream and butter, heating gently for 2 minutes without boiling. Taste and adjust seasonings, adding extra sage or cinnamon if needed for deeper flavor profile.

Ladle this apple butternut soup into bowls and top with toasted pumpkin seeds, fresh sage leaves, and a drizzle of cream. Serve immediately with crusty bread for maximum comfort-food satisfaction.