Preheat oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until the squash is tender and lightly caramelized. Set aside.

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the diced apple, roasted butternut squash, ground cinnamon, nutmeg, and dried sage to the pot. Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld together.

Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a stand blender and blend until smooth, then return it to the pot.

Stir in the heavy cream (or coconut milk). Taste the soup and season with additional salt and freshly ground black pepper as needed. Gently reheat the soup over low heat, being careful not to bring it to a boil.

In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh sage leaves and fry for 30-60 seconds per side, until they are crispy and fragrant. Remove the crispy sage leaves with a slotted spoon and place them on a paper towel to drain excess oil.

Ladle the hot, creamy soup into bowls. Garnish each serving with a few crispy sage leaves and a sprinkle of chopped toasted pecans. A small swirl of extra heavy cream or crème fraîche can also be added for an extra touch of richness.