In 7- to 8-quart saucepot, heat butter and oil on medium-low until butter melts and is foamy. Add onions and curry powder; cook 15 to 20 minutes or until onions are tender, stirring and scraping bottom of pot occasionally.
Peel squash; cut in half and discard seeds. Cut squash into 1" chunks. Peel and core apples; cut into 1" chunks.
To saucepot, add squash, apples, 2 C water, salt, and pepper. Heat to boiling on high; reduce heat to medium-low. Cover; simmer 30-40 minutes or until squash and apples are very soft.
Transfer mixture in batches to food processor or blender and process until coarsely pureed. Return puree to pot. Stir in apple juice, and 1 tsp salt (opt.). If soup seems too thick, add water in 1/4 C increments as desired.
When ready to serve soup, cut bread into twelve 1/2" thick slices at an angle. In broiler or toaster oven, toast bread until golden brown. Spread 1 tbsp goat cheese on each slice; garnish with parsley. Serve bread with soup.