Saute the diced onion and apple in the extra virgin olive oil for 4 minutes.
Add all of the chicken stock and simmer for 10 minutes.
Then, add your cooked squash and all of your seasonings; simmer for 15 minutes.
Add 1 full can of coconut milk and if you would like a VERY creamy soup, use an immersion blender until creamy.
**I roasted the squash in the oven and scooped it out. At this point, you can store it in the refrigerator or freezer and use it when you want.