Preheat oven 400°F (200°C). Place butternut squash, yellow onion, apple and garlic clove on a baking sheet and drizzle with olive oil. Season with a sprinkle of salt and pepper. Roast for 35 minutes.
Remove pan from oven and let cool. Place roasted veggies and apples in a food processor with broth and seasonings. Blend until all ingredients are smooth. Depending on desired consistency, add more broth for thinner soup and less for a thicker consistency. Add additional salt and pepper to taste.
Serve hot and garnish with coconut cream, everything but the bagel seasoning and fresh basil.