Preheat oven to 400 degrees F (200 degrees C).
Cut Butternut Squash (1) in half, lengthwise, spoon out seeds then cut in half again making quarters.
Place squash quarters on baking sheet, cut side up.
Combine Coconut Palm Sugar (2 tablespoon) and Ground Cinnamon (1 teaspoon) and sprinkle/rub half of mixture evenly onto squash. Set aside the remaining half of the mixture.
Bake squash for 15 minutes.
Peel skin from Garlic (3 clove) add to the baking pan and continue baking for an additional 25 minutes or until the squash is tender.
Cool until able to handle and using a spoon. Scoop roasted flesh from skins of the squash.
In a large pot, heat Coconut Oil (1 tablespoon) add Apple (2), Fennel Bulb (1 cup), and remaining cinnamon/sugar mixture. Sauté for 5 minutes or until soft.
Add Vegetable Broth (3 cup) and cooked squash, stir to combine well.
Simmer on low heat for 15 minutes.
Add Salt (1 teaspoon), Honey (3 tablespoon), and Cayenne Pepper (1/4 teaspoon).
Using a blender or Nutribullet, puree until soup is smooth and reaches your desired consistency.
Garnish with desired toppings and serve!