Line a baking sheet with parchment paper.

Cut the squash in half lengthwise and seed.  Roast the butternut squash, apples and onion in a 425 degree oven for 45-60 minutes.

Place roasted fruit and veggies into a deep saucepan or Dutch oven. Add in stock, coconut milk, salt, pepper, and pumpkin pie spice and blend until smooth with an immersion blender.

Simmer for 10 minutes and serve topped with toasted pumpkin seeds, finely chopped red onion, and parsley.