In large stockpot over medium heat, add onions and avocado oil. Cook for about 10 minutes until onions have darkened and caramelized. (Note: Charring the onions give them a sweet flavor, so while cooking, allow them to sit for about 5 minutes without stirring.)

Add squash, apples, stock, garlic, maple syrup, cumin, salt and pepper to the pot, stirring to combine.

Bring mixture to boil then reduce to a simmer. Cook for at least one hour, stirring occasionally. The longer the simmer, the more flavorful the soup, so let it cook for a few hours, if possible.

When ready to serve, add coconut cream, maple syrup and cayenne if using.

With a stand blender or immersion blender, blend soup until smooth and creamy.