Preheat your oven to 400°F (200°C).
Place the acorn squash halves, cubed sweet potato, apple chunks, onion quarters, and garlic cloves on a large baking sheet.
Drizzle with olive oil and season with salt and pepper; toss until evenly coated.
Roast for 35-40 minutes or until the vegetables are fork-tender and slightly caramelized.
Remove the squash from its skin using a spoon and add the flesh to a large pot or high-speed blender along with the other roasted vegetables.
Pour in the vegetable broth and coconut milk.
Blend until smooth, then transfer back to a pot if necessary.
Stir in the maple syrup, red pepper flakes, and nutmeg, then heat over medium until warmed through.
Serve hot, garnished with fresh sage and rosemary.