Melt butter in large saucepan over low heat. Add apples. Saute 5 minutes or until golden, stirring occasionallyh. Set aside half the apples.
Add shallot to saucepan and saute 1 minute. stir in flour, curry powder, and cinnamon and mix well. Gradually add half-and-half, stirring constantly to thicken. Add Gouda cheese, stirring until it melts.
Pour soup into blender container and puree. Return to saucepan and heat through. Add salt and pepper to taste. Pour bowls and ttop with reserved sauteed apple slices.