Preheat oven to 400°F.
Cut squash in half and remove pulp and seeds.
Roast for 30-35 minutes or until soft.
You can keep apple skin on or remove. Cut into slices and add to the oven for the last 15 minutes of roasting the squash.
Remove from oven and allow to cool.
Add all ingredients to high speed blender and blend until smooth and heated if you have a soup setting. Add more broth or stock if it is too thick to your liking.
If your blender doesn't have a soup setting or you are using a food processor, blend all ingredients until smooth. Pour mixture into a small pot and heat, stirring occasionally over medium heat until hot.
Garnish with lightly toasted pumpkin seeds and enjoy!