In a large soup pot: saute finely chopped shallots with 1 tbsp canola oil.
Once softened add 1 tsp garlic and saute for a few minutes.
Add butternut squash and apples.
Increase heat to low-medium and cook, while stirring constantly with a wooden spoon for 5 minutes.
Add chicken stock and water on low-medium heat, cook soup for 30-45 minutes.
Use immersion blender to puree soup till it is a smooth consistency.
Add small can of coconut milk, turning heat to low and cook for another 10 minutes.
Serve.