Preheat oven to 400 degrees.
Place butternut squash, apple, celery and onion in large bowl. Toss with olive oil, sage, salt and pepper.
Transfer to baking sheet. Roast for 30-35 minutes until tender.
In a small bowl, mix together coconut cream, maple syrup and cinnamon.
Serve with Roasted Butternut Squash Apple Soup.