1. Preheat over to 425 F.
2. Cut butternut squash, apple, and onion in large chunks and toss with olive oil, coconut chai shaker, and cumin spice sea salt.
3. Place veggies in an even layer on baking sheet and roast for 30 minutes or until squash is fork tender.
4. Add veggies to a blender with chicken stock and vinegar. Blend until smooth and creamy.
5. Serve with cranberries and pumpkin seeds.