Spray 5 quart slow cooker with cooking spray. In slow cooker, toss squash, apple, onion, curry powder, salt and white pepper. Pour broth over top.
Cover; cook on low heat setting for 8 to 10 hours.
Pour about 3 cups of the soup mixture into blender; add coconut milk and brown sugar. Cover; blend until smooth. Return to slow cooker. Blend remaining soup mixture, in 2 more batches of 3 cups each, until smooth; return to slow cooker.
Increase heat setting to high. Cover; cook 10 to 15 minutes longer or unto hot. Serve topped with copped apple. Enjoy!