Preheat the oven to 400 degrees F. Peel the carrots and chop them into large chunks.

Arrange the squash and carrot in a single layer on a baking sheet, and drizzle with olive oil. Sprinkle with kosher salt and freshly ground black pepper. Put the baking sheet in the oven and roast for approximately 20-25 minutes, until the veggies are soft and starting to turn golden brown at the edges.

While the squash and carrots are roasting, chop the onion and apple into chunks. Drizzle olive oil into a large pot over medium heat. Cook the onion and apple for 4-5 minutes, until fragrant and softened. Stir in garlic and ginger for about one more minute.

Add the vegetable stock to the pot, along with the rosemary, and bring to a simmer. Once the squash and carrot are done roasting, carefully add them to the soup.

Using an immersion blender, blend the soup until the squash and carrot is fully blended and there are no chunks. Return the blended soup to the stove top over low heat, and add the coconut milk. Stir until well combined, and season with salt and pepper to taste.