Cut Squash and carrots and toss with 2 Tbsp of olive oil and the salt and pepper. Place the carrots and squash on a parchment paper lined baking sheet and roast for 30-35 minutes at 425f. Optionally, just halve the squash and roast for 60-75 minutes, while still keeping the carrots roasting at 30-35 minutes.
While roasting core and chop the 2 apples. Saute the apples in 2 Tbsp of olive oil in a large soup pot for 10 minutes on medium-low heat to soften them up.
After 30 minutes add the roasted carrots and butternut squash to the pot. Also add 3 cups of vegetable stock, 1/4 cup of maple syrup, and the 1/4 tsp of nutmeg. Stir to combine.
Blend the contents of the pot with either a traditional blender or an immersion blender. If soup is too thick add 1/2 cup of vegetable stock at a time to thin it out.
Simmer the soup on medium-low for 30 minutes to fully incorporate all the flavors.
Serve with a swirl of vegan sour cream, maple syrup, and a pinch of nutmeg. Enjoy!
Any type of apple is fine.
Garnish with more maple syrup and nutmeg if desired.