Preheat oven to 425 degrees. Cut squash in half and place halves, cut side up, in a foil-lined, shallow baking dish. Brush with butter and season liberally with salt and pepper. Bake for about 50 minutes, until flash can be easily pierced with a knife. Allow to cool on a wire rack then scoop out flesh and set aside.
Heat 1 tbsp of coconut oil and 1 tbsp of butter in a large pot. Add the onion and garlic with some salt and pepper and sauté over medium heat until golden. Don't forget to stir occasionally.
Add the apple, squash, broth and spices. Bring to a simmer, then cover and simmer gently until the apples are tender.
Blend the soup using an immersion blender or be transferring to a blender then back to the pot to simmer on low for an additional 10 minutes.
When ready to serve, transfer to bowls and garnish with cream, pumpkin seeds and curry powder.
Notes
This recipe can be modified in so many ways. You can add or subtract the amount of squash, apple, onion, etc. You might want to change the spice profile or add more heat for an extra kick. This soup can easily be made in advance and stored for up to 3 days in the refrigerator.