Preheat oven to 400°F. Spread the cubed squash, apples, and onion on a baking sheet. Drizzle with olive oil, sprinkle lightly with salt and pepper, and toss to coat. Roast for 25–30 minutes, until tender and caramelized.

While the vegetables and apples are roasting, make the crumble.

In a dry skillet over medium heat, toast the pumpkin seeds for 2–3 minutes until lightly golden and fragrant. Add the crushed Homefree Gingersnap Mini Cookies, olive oil, smoked paprika, and a pinch of salt. Stir frequently for another 2–3 minutes, until the mixture is crisp and aromatic. Remove from heat and let cool. Set aside until serving time.

Transfer the roasted squash, apples, and onion to a large pot. Add the vegetable broth, cinnamon, ginger, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer over medium heat, then reduce heat, cover, and cook for 10 minutes.

Blend in batches until smooth. Stir in the non-dairy milk. Adjust seasoning with more salt or pepper if needed. Keep warm.

Ladle the soup into bowls and sprinkle generously with the savory gingersnap–pumpkin seed crumble. Garnish with fresh thyme and parsley if desired.