Heat the olive oil in a large saucepan on a low heat.
Add the diced onion and crushed garlic, and thyme leaves. Cook for a minute or two until soft.
Add the peeled and chopped butternut squash and carrot. Stir so that all the pieces are coated in the oil. Leave to sweat for 5 minutes in the saucepan.
Finally add in the peeled and chopped apple pieces, together with the chicken stock or water.
Bring to the boil and simmer for 20 minutes until all the chunks are soft and cooked through. There should be just enough water to cover the vegetable chunks.
Using an immersion blender or in a separate mixer, blend until you get a smooth, creamy soup.
Finally add in the coconut milk. Bring the soup to the boil again, stir well and then remove it from the hob.
Serve with crusty bread or grated cheese.