Heat the coconut oil in a dutch oven or large stockpot over medium-low heat. Add the onion and cook for 4 minutes, or until just beginning to soften, stirring occasionally. Add the ginger, turmeric, sea salt, cinnamon, curry powder, and nutmeg, and cook for another 1 to 2 minutes, or until the onion is translucent, stirring frequently.
Stir in the butternut squash, apple, and vegetable broth. Increase the heat to high and bring to a boil. Then, reduce the heat to medium, cover, and rapidly simmer for 20 minutes, or until the squash is fork-tender.
Turn off the heat, and use an immersion blender* to purée the soup. Once the soup is mostly smooth, add the coconut milk and apple cider vinegar, and continue to blend until completely smooth. Taste and season with more sea salt, if desired.