In a large stockpot, over medium heat, add olive oil, butternut squash, apples and onions. Saute for 10 minutes.
Add the curry powder, cumin, and cinnamon. Saute for 5 minutes.
Add the coconut milk and stock and simmer for about 20 minutes. Season with salt and pepper. Puree until smooth with either an immersion blender or a regular blender in batches.