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Preheat oven to 400F/200C.
On a large parchment lined baking sheet, lay all your vegetables down and brush melted vegan butter all over. Sprinkle each side with cinnamon, salt and pepper to taste. Place on tray, face side down. Cook for 35-45 minutes or until a fork easily pierces. Remove and let cool for 10 minutes.
Once the vegetables are cool enough to touch, add them all into a blender, removing the squash from the skin, but the apple skin can go in. Grate the ginger and add cinnamon, thyme, salt, pepper, nutmeg, and cayenne. Pour in 2 cups vegetable broth and the coconut milk. Blend until smooth, about 5 minutes.
If desired, add more vegetable stock until you reach desired thickness/thinness.
Serve with any additional toppings or sides. Store in an air tight container in the fridge once cooler for any leftovers.