Preheat the oven to 350°F
Cut the squash in half and remove all seeds. Lightly coat the inside of the squash with oil and place face down on a lined baking sheet. Roast the squash for 40 minutes, or until you can run a knife through it with ease. Remove from the oven and let cool.
Add a tablespoon of oil to a pot and sauté the garlic and onion until golden. Add in the chopped apple. Measure out the butternut squash (2 1/2 cups)- scooped out of the skin. Add the butternut squash, vegetable broth, salt and pepper to the pot. Bring to a boil, and then lower to a simmer for 20 minutes.
Remove the soup from the pot and use a blender to blend the soup until smooth. Add coconut milk to thicken. Top with roasted pumpkin seeds, kale, or parsley and enjoy.
If freezing the soup, before enjoying, let it thaw and then reheat in a pot over medium low heat.