Split the butternut in half lengthwise, place open side down, on a greased or parchment lined, rimmed sheet-pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
While the butternut is roasting, chop the onion, apple, garlic and ginger.
Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, turning heat down to med low. It will smell divine. Turn heat off.
When butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
Add the apple onion mixture to the same bowl.
Then, blend in batches with the stock and water, in batches until very smooth, using a blender. ( If using hot ingredients, be sure to Hold lid down tight with a kitchen towel– to prevent a blender exposion!) If you like a thicker soup, add less water, thiner soup, more water.
Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste.
To serve, divide among bowls, spoon heated coconut milk over top (or stir some into the pot) sprinkle with pumpkin seeds & sumac ( optional) and sauteed apples.