Step 1: Roast Butternut Squash and Apples : Preheat oven to 400°F (200°C). Toss diced butternut squash and apples with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

Step 2: Sauté Aromatics : In a large pot, heat remaining olive oil or butter over medium heat. Add onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 1 minute until fragrant.

Step 3: Combine and Simmer : Add roasted squash and apples to the pot. Pour in broth, stir in cinnamon, nutmeg, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.

Step 4: Blend the Soup : Remove from heat and use an immersion blender or transfer in batches to a blender. Blend until smooth and creamy. Return to pot, stir in coconut milk or cream (if using). Adjust seasoning with salt and black pepper.

Step 5: Serve : Ladle soup into bowls. Garnish with roasted pumpkin seeds, fresh parsley, or a swirl of cream. Serve hot with crusty bread or as a starter for a fall-inspired meal.