Melt butter in large saucepan. Saute onions & garlic until soft. Stir in curry. Peel squash, discard seeds and chop coarsely. Add squash, apples, chicken broth and thyme to pan. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until squash is tender.
Puree in blender, in batches, until very smooth. Return to saucepan and stir in cream, season salt and pepper. Reheat just to boiling.