Line a large sheet tray with parchment paper and preheat the oven to 400°
Cut the butternut squash in half, the long ways, and scoop the seeds out. Lightly salt and place cut side down on the sheet tray.
Cut the onion in quarters, remove the skin, and place them on the sheet tray.
Cut the apples into eight pieces each and remove the core, but leave the skin on. Place on the sheet with the veggies. Lightly salt the onions and apples.
Roast entire tray for 45-50 minutes until the squash is tender and easily poked with a fork. Let cool 5-10 minutes until you're able to handle it.
Scoop butternut squash into a large pot, add onions and apples, pumpkin, bone broth, cashew milk, salt, curry powder, pepper, and cinnamon.
Blend with an immersion blender, off the heat, until completely smooth.
Turn on medium to medium high and heat through.
Blend again if needed.
Serve with roasted pumpkin seeds and a drizzle of extra virgin olive oil, if desired.