Butternut Squash and Apple Soup

It's not quite summer yet. I'm trying to get in my hearty winter soups before it's ridiculous for me to make them. This one is getting better every time I make it. I think I've nearly perfected the recipe! And to all you on Weight Watchers, one serving is 6 points...even with CREAM! Say, what!? Giddy up!

Ingredients
3 tablespoons fake butter
1 large onion, chopped
2 cups cubed butternut squash
1 cup diced carrots
1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
1 quart chicken stock
1/4 cup dry white wine
1/2 cup light cream
1/4 teaspoon ground nutmeg
salt and pepper to taste
5 to 6 sage leaves

Directions
Melt 2 tbsp fake butter in a large pot over medium heat. Stir in onions and cook until the onion softens and turns translucent, about 5 minutes. Add squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Take 1 tbsp fake butter and fry sage leaves. Ladle into bowls and garnish with fried sage. 6 WW points. Original recipe makes 4 servings.