Butternut Squash Soup

0 Line a large sheet tray with parchment paper and preheat the oven to 400°
1 Cut the butternut squash in half, the long ways, and scoop the seeds out. Lightly salt and place cut side down on the sheet tray.
2 Cut the onion in quarters, remove the skin, and place them on the sheet tray.
3 Cut the apples into eight pieces each and remove the core, but leave the skin on. Place on the sheet with the veggies. Lightly salt the onions and apples.
4 Roast entire tray for 45-50 minutes until the squash is tender and easily poked with a fork. Let cool 5-10 minutes until you're able to handle it.
5 Scoop butternut squash into a large pot, add onions and apples, pumpkin, bone broth, almond milk, salt, curry powder, pepper, and cinnamon.
6 Blend with an immersion blender, off the heat, until completely smooth. If you want it super creamy then carefully transfer it to a high powered blender and blend until smooth. Only do about 1/3 at a time to avoid making a mess. 
7 Turn on medium to medium high and heat through.
8 Blend again if needed.
9 Serve with roasted pumpkin seeds, chopped pecans, dried cranberries, and hemp seeds if desired.