Peel squash, then scoop out pulp and seeds. Cut into 1 inch cubes. Set aside.
Heat a large soup pot over medium heat and add olive oil.
Chop onion. Add the onion to the pot. Sauté a couple of minutes. While onion is cooking, peel, core and chop apple. Add the apple and squash to onions in the pot.
Add broth, herbs, and spices to the pot. Cover and simmer 20-30 minutes until vegetables are tender.
Use a ladle to scoop soup into blender and blend until smooth (or use an immersion blender, if you have one). You may need to divide the soup to do this.
Return pureed soup to pot. Adjust spices to taste.
If desired, add a scoop of creme fraiche or drizzle of cream just before serving.