Preheat oven to 375°F.

Toss cubed butternut squash, chopped yellow onion, and chopped carrots with 2 tablespoons of olive oil, salt, and pepper.

Roast the vegetables for 20-30 minutes, until tender and slightly caramelized.

Place celery (or celery seed), minced garlic, and herbs (marjoram, sage, allspice) in a pot with 2 cups of water.

Stew over medium-low heat to create stock, about 20 minutes.

Add the roasted squash mixture to the pot.

Use a stick blender to puree the soup until smooth.

Alternatively, you can transfer the mixture to a regular blender and puree.

Add the can of coconut milk and puree again.

Taste the soup and adjust seasoning with salt and pepper as needed.

If desired, add milk for a thinner consistency.

Simmer the soup on the stove for 15 minutes while making the topping.

To make the topping: Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add chopped red onion to the skillet and cook until softened.

Add peeled and cubed apple; cook until the apples and onions are caramelized.

To serve: Pour soup into bowls and top with the Apple-Onion Topping.

Store topping separately for better reheating. If refrigerated topping thickens, add water or milk to loosen.