Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Pour in the vegetable broth, add the roasted squash and apples, and bring to a simmer. Allow the soup to cook for about 20 minutes, letting the flavors meld together.

While the soup simmers, prepare the sourdough croutons. Toss the cubed sourdough bread with olive oil, garlic powder, dried thyme, and salt. Spread them out on a baking sheet and bake in the preheated oven for 10-15 minutes, or until golden and crispy.

Once the soup has simmered, remove it from the heat and stir in the coconut milk, maple syrup, cinnamon, and nutmeg. Using an immersion blender, blend the soup until smooth and creamy.

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

Serve the vegan butternut squash apple soup hot, topped with the homemade sourdough croutons.