Preheat the oven to 400 degrees Fahrenheit. Place the whole sweet potatoes and the butternut squash, flesh side down, onto a Gefen Parchment lined baking sheet. Bake for about one and a half hours until very soft when pierced with a fork. Set aside to cool slightly, about 10 minutes.

Meanwhile, warm olive oil in a Dutch oven or heavy bottomed pot. Sauté onion, stirring often for about five minutes until transparent. Add in the apple and cook until softened. Scoop out the flesh from the butternut squash (it should yield about three cups) and the sweet potato (about one cup) and add it to the pot. Mix everything together until combined. Pour in the water and add salt and cinnamon sticks. Bring to a boil, then cover and simmer for about 45 minutes.

Remove the cinnamon sticks and using an immersion blender, blend everything together until smooth. Add in the coconut milk and blend again. If the soup is too watery, continue boiling for another few minutes to evaporate any extra liquid. Add in the apple cider vinegar, garam masala, honey, brown sugar, and salt if needed.

Take the seeds you removed from the butternut squash, that have been washed and dried and place on a baking sheet lined with parchment paper. Drizzle with honey and bake for about 15 minutes, mixing halfway, until roasted and caramelized. Let cool.

To serve the soup, ladle it into bowls and garnish with coconut cream, fresh apple slices, a drizzle of honey and roasted pumpkin seeds.