Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.

Add cubed butternut squash and chopped apples; sauté for an additional 5 minutes until slightly softened.

Pour in vegetable broth, bringing it to a gentle boil. Reduce heat and simmer for 20-25 minutes until the squash is tender.

Blend the mixture until smooth using an immersion blender or regular blender (be cautious with hot liquids).

Stir in coconut milk, seasoning with salt and pepper to taste. Heat through gently before serving.