Preheat oven to 450 F. Meanwhile, peel and dice the butternut squash, removing the seeds. Toss with 1-2 T olive oil, chopped rosemary, a generous pinch of salt and smaller pinch of pepper. Spread cubes on baking sheet and roast for 40 mins, flipping halfway through. 

Meanwhile, dice onions and apple. Mince garlic. 

When the squash is ready, sauté onions, apple, and a pinch of salt in 1 T olive oil on medium heat until onions are a little past translucent (5-7 mins). Add garlic, rosemary, and another little pinch of salt. When you can smell the garlic (30-60 secs), add 6 cups of vegetable broth and roasted butternut squash.

Bring to a boil, then remove from heat. 

Using an immersion blender (or a regular blender, just be careful transferring hot liquids), blend until smooth. Once smooth, stir in coconut milk. Taste, and add more salt/pepper if needed. 

Serve with your favorite bread, and drizzle of coconut milk on top (optional)