Preheat oven to 350 degrees F.
Chop your butternut squash, onions, carrots and apples into chunks.
In a bowl, add the butternut squash, olive oil, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp cumin. Coat the squash and spread on a baking sheet.
Using the same bowl, coat the onion, carrots, and apples. Put these on a different baking sheet, then place both baking sheets in the oven.
Bake for 30 minutes, stirring once.
When the veggies are done, put them in a large soup pot with more olive oil. Add the vegetable stock and 1 teaspoon each of salt, chili powder, and paprika.
Bring to a boil, reduce to low, simmer for 15 minutes.
Use an immersion blender to puree the soup to your desired consistency.
Serve with toasted pumpkin seeds or your choice of topping.