Heat up coconut oil in a pot. Cut hokkaido and apple into small cubes, chop onion, mince garlic and ginger and add them to the pot with rosemary, turmeric, red pepper flakes, salt and pepper, then sauté for 5 minutes.
Add broth or water and cook for about 20 minutes or until everything is cooked.
Transfer mixture with the cream to a blender and blend until smooth.
Return the soup to the pot. Heat it up a bit and serve warm.