In a 3 quart pan, melt the butter.
Add the onion and apple and sauté until the onion and apple begin to become translucent.
Add the cubed squash and the 4 cups of chicken broth.
Bring to a boil and reduce heat to a simmer.
Simmer for 30 minutes, or until the squash is tender.
Using a blender, carefully puree the soup in small batches.
Return to the pan.
Add 1 cup (about ½ can) of the coconut milk. Stir to combine and bring back up to temperature.
Add salt and pepper to taste.
At this point, you can serve as is – or add cinnamon – and or curry powder.
If adding cinnamon, about ½ teaspoon should do.
If adding curry powder, start with ½ teaspoon and add until you reach the desired taste.