In a large pot, sauté the onion and butter over medium heat until tender. Add the chicken broth, apple juice, and butternut squash. Bring to a boil and cook for 5 minutes, or until the squash is soft.
Using a hand blender, blend mixture until smooth and creamy.
Turn heat to medium-low and stir in curry powder, thyme, and salt and pepper to taste. Simmer for 10 minutes. Add in half-and-half and cook for an additional 5 minutes until heated through.
Notes
If a hand blender is not available, blend the soup in a regular blender in batches.
Be sure not to seal the lid when using a regular blender, or the steam can build up causing it to burst open.
Leave the lid open just enough to allow steam to escape.