Preheat oven to 425 degrees.
Add cubed butternut, apples, and onions to baking sheet. Drizzle with olive oil and add salt and pepper to taste and massage in. Add pan to heated oven and roast for 30 to 35 minutes.
When ready, add roasted squash, apples, and onions to blender and blend until it is all pureed. Add a little water to blender if necessary.
Add pureed mixture to pot over medium heat. Add bone broth to thin out soup. Add coconut cream. Next, add dried sage and cinnamon and combine.
In a separate pan, add pancetta to a pan over medium heat and cook until crispy. Once crispy, remove from pan, add to a plate and set aside.
In the same pan with grease from pancetta, add the olive oil. Once the oil is hot, add sage leaves and fry for about 30 seconds and remove from pan.
Pour soup into a bowl and garnish with pancetta and sage leaves. Enjoy!
