Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
Meanwhile, peel and dice the butternut squash, carrots, and onion into similar sizes.
Toss the vegetables in about 1-2 tablespoons of avocado oil, kosher salt, and black pepper.
Place the veggies on baking sheet in a single layer and roast for about 35-40 minutes or until veggies are fork tender.
While, the veggies are roasting, preheat a large pot over medium heat with about 1 tablespoon of avocado oil.
Peel and dice the apple into bite size pieces then add it to the pot with the minced garlic.
Saute for about 5 minutes or until apples start to soften.
Once the veggies are done roasting, add them to the pot alongside the chicken broth, and seasonings. Mix everything together and bring the soup to a simmer.
Simmer for about 10-15 minutes. Remove soup from the heat.
Using an immersion blender*, blend until all of the veggies are pureed. Once blended, add in the coconut cream and mix until well combined.
Serve with additional apple slices and any other topping you want!
*If you don't have an immersion blender, you can transfer everything to a blender, blend it up, and then add the coconut cream.