Butternut Squash Soup with Crispy Brussels Sprouts

For the soup:

• 2 tablespoons olive oil
• 1 onion chopped (about 1 ½ cups)
• 3 cloves garlic minced
• 2 medium carrots peeled and chopped (about 1 cup)
• 7 cups butternut squash chunks about ½ to ¾ inch in size
• 1 cup peeled and chopped apple about ½ to ¾ inch in size
• 2 ½ to 3 ½ cups vegetable broth divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ½ cup canned coconut milk

For the Brussels sprouts:

• 1 pound Brussels sprouts trimmed and halved (quartered if large)
• 1 ½ tablespoons olive oil
• 1 tablespoon maple syrup
• ¼ teaspoon salt
• pinch crushed red pepper flakes