Preheat oven to 400°F (200°C). Cut butternut squash in half and roast for 30-40 minutes, or until tender.

While squash is roasting, dice onion and carrots. Saute in a pot with a little oil until softened.

Dice apple and mince garlic. Add to the pot and saute for another 5 minutes.

Once squash is roasted, scoop out the flesh and add it to the pot.

Add chicken broth and seasonings. Bring to a simmer and cook for 10-15 minutes.

Using an immersion blender, blend until smooth. Stir in coconut cream.

Serve hot with additional apple slices or toppings of your choice.