Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.

Add the garlic and cook for 30 seconds, stirring constantly, until fragrant.

Add the butternut squash, apples, vegetable broth, water, cinnamon, nutmeg, ginger, salt, and black pepper. Stir to combine.

Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 20 to 25 minutes, or until the squash and apples are very tender.

Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or carefully blend it in batches in a regular blender.

Stir in the coconut milk or heavy cream and maple syrup, if using. Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with toasted pumpkin seeds and fresh thyme or chives before serving.