Scatter the cubed squash on a baking sheet and tossed with melted butter, sea salt, pepper, and the honey. Roast at 425 degrees for 40 minutes. While the squash is roasting you can prep your other ingredients and start the soup.
Saute the onion and apples in ¼ cup butter with a few big pinches of sea salt. Let them go on medium for about 15 minutes to bring out their juices and sweeten.
Add the garlic and cook for a minute
Add the broth, seasoning, and roasted squash and bring to a boil.
Reduce to a simmer for 5 minutes.
Puree through with an immersion blender or in a regular blender. Add sea salt/pepper to taste.