Preheat oven to 475F.
Rub the largely chopped butternut squash pieces in 1 tablespoon olive oil. Roast on a pan lined with parchment paper for 20-30 minutes, or until tender. (Keep an eye out so they do not brown nor burn.)
In the meantime, add the chopped onion and the diced (and peeled) granny smith apple into a large saucepan with the remaining 1 tablespoon olive oil over medium high heat. Cook until the onions are translucent, about 3-4 minutes. Add in the garlic, and cook an additional minute.
Add the cooked onion mix into a high-speed blender or food processor with the maple syrup, nutmeg, sea salt, black pepper, and roasted butternut squash. Pulse until combined.
Add in the vegetable stock and blend on a high speed for 1-2 minutes, until creamy and smooth. Warm up in a pot on your stovetop for a few minutes, if necessary.
Garnish with a drizzle of coconut milk, fresh herbs, and croutons (or serve with toasted bread).