Preheat the oven to 400 degrees F. Peel the squash, scoop out the insides with a spoon and discard [reserving the seeds for roasting]. Cut into 1-inch pieces and arrange in one layer on a large baking sheet. Drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt, tossing to coat. Bake for 25-30, tossing the squash every so often to make sure it doesn't burn. Set aside.
Meanwhile, while the squash is roasting, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat in a stock pot. Add the chopped onion, chopped carrot, and 1/2 teaspoon of salt. Cook, stirring occasionally, for about 5 minutes.
After 5 minutes, add the chopped apple, fresh thyme, and curry powder. Cook for an additional 10-15 minutes, stirring frequently, until the onions are translucent and carrots are starting to soften.
Add the vegetable broth and roasted squash to the pot. Bring to a boil over high heat and reduce to a simmer. Simmer for about 30 minutes.
While the soup simmers - prepare the garnishes. Preheat the oven to 325 degrees F. Spread the rinsed seeds evenly over a small baking sheet. Drizzle with 1/2 teaspoon olive oil and salt to taste. Roast, until starting to turn golden brown, about 15 minutes. Set aside to cool until ready to garnish.
Add the thyme and extra virgin olive oil to a blender, and blend until smooth (the oil should have flecks of green dispersed throughout). Reserve for garnish.
Once soup has simmered for 30 minutes, blend in small batches in a blender [be very careful blending hot liquid - use s towel to cover the top of the blender, instead of an actual lid, so that the steam can escape].
Once completely smooth, return the soup to the stock pot [off the heat], and add the heavy cream and remaining 1/2 teaspoon salt. Stir to combine.
Serve in bowls and garnish with a drizzle of thyme oil, heavy cream, and a sprinkling of the roasted squash seeds.