Preheat oven to 375 degrees Fahrenheit; Line a baking sheet with parchment paper.
In a large bowl, combine butternut squash, sweet potato, apple, onions, 1 teaspoon salt, ¼ tsp. fresh ground pepper and olive oil. Toss to coat.
Evenly spread squash blend on a baking sheet and roast for 30 minutes or until the sweet potatoes are tender.
In a large pot or dutch oven, bring coconut milk, broth, nutmeg, cinnamon and garlic to a simmer. Remove from heat and add roasted vegetables to the pot.
With and emersion blender, puree the ingredients until smooth. NOTE: Merely removing all of the lumps will leave you with a grainy texture, you will need to continue to puree for an additional 5 minutes or so to achieve a creamier texture. Add additional salt and pepper to taste.
OPTIONAL: Serve with 1 Tablespoon each of the pumpkin seeds and a drizzle of coconut milk.