Preheat the oven to 350°. Cut squash in half, lengthwise. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin. Sauté chopped onion in olive oil. Add vegetable stock and apples. Cook until apples tender. Add squash, curry powder, coconut milk and ginger. Heat through. Blend in small batches till smooth.