Slice the apple in half and remove core. Slice acorn squash in half. Drizzle ½ the olive oil on the apple and squash. Roast at 450° for 40-60 minutes, or until tender. Check on apple after 10-15 minutes, and pull out before it turns to mush. Set aside to cool.
Sauté onions in olive oil until translucent.
Peel acorn squash. Blend acorn squash, apple, onion, and curry powder in a food processor.
Put mixture in a large pot. Add vegetable broth, coconut milk and salt and pepper. Bring to a boil on high heat. Reduce the heat to low, and let simmer for about 10 minutes.