1. Preheat the oven to 400 degrees.
2. Pierce a whole butternut squash all over with a knife. Roast the squash in the oven on a baking tray until you can easily pierce the skin (about 30 minutes). Set aside to cool.
3. In a soup pot or dutch oven add the oil, onion and apple. Put heat on low and cover the pot with a lid. Let sweat for 25 minutes or until the onion and apple are soft.
4. Once the butternut squash has cooled enough to handle, cut in half and remove the seeds. Then scoop out the flesh with a spoon.
5. Add the flesh to the soup pot, along with your liquid, salt and pepper and bring to a boil. Then lower the heat and simmer for 20 minutes.
6. Now add the coconut milk and simmer for another 5 minutes.
7. Check the seasoning and serve!

For serving:

1. Drizzle each plate with coconut milk and sprinkle with toasted pumpkin seeds.