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Peel, slice and layer the butternut squash, apples and pears into a casserole dish.
Melt the coconut oil and mix with the brown sugar, cinnamon and nutmeg. Drizzle the mixture over the fruit layers to fully coat.
Garnish with finely chopped rosemary. Optional: sprinkle with cinnamon and sugar.
Bake the casserole at 350°F for 40 minutes, covered, until fork-tender.
While the casserole is baking, add the cut scraps to a blender. Fill the blender ¾ full with vegetable broth. Add the same spices as the casserole, to taste, along with ½ teaspoon of black pepper. Blend until smooth and creamy consistency.
If using a regular blender, transfer the soup to a pan and heat on the stove. If using a blender with a soup setting, it will heat the soup while blending.
Garnish the soup with finely chopped rosemary.