Heat butter over medium heat in large stockpot. Add onion; cook until soft, about 3 minutes. Stir in squash and apple. Add chicken broth, curry powder, salt and white pepper. Bring to boiling.
Reduce heat; cover and simmer 25 minutes, or until squash is soft and tender, stirring occasionally.
Let cool 5 minutes. Purée in blender, in batches if necessary. (Be careful when puréeing hot liquids. Do not fill blender to the top because steam needs to escape.)
Return to pot. Stir in cream; heat through. Garnish with toasted coconut, if desired.
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