In a large soup pan, heat coconut oil over medium heat. Add onions and sauté until softened and translucent, about 5-7 minutes.

Add cubed butternut squash, salt, pepper, curry powder, and cinnamon. Stir to coat the squash with the seasonings. Cover and cook for 5 minutes, stirring occasionally.

Add coconut milk, vegetable broth, and maple syrup. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the squash is tender enough to easily pierce with a fork.

Carefully blend the soup until smooth and creamy. You can use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender. Return the blended soup to the pot.

Cook on low heat and taste. Adjust seasoning as needed.

Serve hot, garnished as desired.