Line 2 large baking sheets with foil to prevent sticking, if desired.
Spread butternut squash, onions, garlic and apples evenly onto 2 baking sheets. Toss first pan in 1 Tbsp. extra virgin olive oil, salt and pepper. Repeat for the second baking sheet. Roast vegetables for 35 – 40 minutes.
In a food processor, puree roasted veggies. Add butternut squash puree to a large soup pot. Stir in low sodium vegetable broth, 1 tsp. salt, and ½ tsp. pepper. Heat to the desired temperature, or when soup begins to bubble.
CROUTONS
Preheat oven to 350F.
Remove crusts from stale bread slices. Brush bread on both sides with melted vegan butter.
Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
Bake at 350F for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.