Heat a large soup pot over medium heat. Add the butter. Add the onion and a pinch of the sea salt. Cook and stir for a few minutes. Add the squash, apple, chicken stock, coconut milk and another pinch of sea salt. Bring to boil over medium high heat. Reduce the heat to low, cover and simmer for 25 minutes. Use an immersion blender or transfer to a blender and blend until smooth. Season with additional sea salt and pepper to taste. Serve hot, garnished with the heavy cream, bacon, pumpkin seeds, parsley and maple syrup.