Add olive oil, onions, curry powder, and two large pinches of salt to a large dutch oven or stockpot and cook uncovered, over low heat, for 10 - 15 minutes, until the onions are tender, but not browned. Stir occasionally, scraping the bottom of the pot.

Meanwhile, peel and core the apple. Cut into chunks.

Add the squash, apples, 1 teaspoon of salt, about 6 grinds of pepper, and chicken broth to the pot. Turn the heat up to medium-high and bring to a boil. Cover, reduce heat to low and cook for 25 - 30 minutes until the squash and apples are very soft.

Use an immersion blender to puree the soup, or puree it in the bowl of a food processor fitted with the steel blade, pulsing just until blended. I like it quite thick, but if you prefer a thinner consistency, add a little water after returning soup to the pot. Taste for seasoning and add more salt and pepper if necessary. Serve hot, garnished with Low Fat Greek Yogurt or roasted pepitas (pumpkin seeds).