Preheat your oven to 375 degrees.
Cut off the ends of your butternut squash, cut in half lengthwise and scoop out the seeds and strings. Cut into fourths. Coat lightly with olive oil and a little salt. Place on baking sheet meat side up
Wash off skin of sweet potato and place on baking sheet.
Cut onion into quarters. Lightly coat with olive oil and salt. Place on baking sheet.
Cut apple off core into 4 pieces. Place on baking sheet.
Roast for 30-40 minutes, until butternut squash is soft. If you need to remove apple and onion before the squash is soft just remove from the oven, put in your blender and wait.
Once squash is done. Remove from oven and let cool for a 5 minutes.
Warm desired broth type until hot. Add to your blender.
Scoop squash and potato out of skin, leaving skin behind to toss. Place in blender.
Add salt and herbs.
Blend until smooth and serve warm.