Preheat oven to 425 degrees F.
Carefully take a sharp knife and cut butternut squash in half length wise. Use a spoon to remove any seeds and stringy pulp.
Rub 1/2 tbsp vegan butter over each half of the squash (the inside, not the skin). Sprinkle each side with salt and pepper.
Place on a parchment lined baking sheet, face side down. Cook for 40-50 minutes or until a fork easily pierces.
While squash is cooking, roughly chop your onion, celery, carrot, and garlic. Peel and chop apple.
In a skillet over medium heat, add vegan butter and let melt.
Add in onions, celery and carrot and let saute for 3-4 minutes.
Add in apple and garlic and cook for another 3 minutes. Remove from heat.
Add the onion mixture and all the other ingredients to a high speed blender.
Once squash is done, carefully remove the squash away from the skin and place it in the blender.
Blend until smooth, about 5 minutes.
Serve with any additional toppings or sides.
Store in an air tight container in the fridge once cooler for any leftovers.