Heat a stock pot or Dutch oven over medium heat. When rim is hot to the touch, add oil and heat an additional minute.
Add onion, squash and apple and sauté until onions are translucent, about 3 - 5 minutes.
Add chicken stock and season with salt and pepper. Bring to a boil, reduce heat to a simmer, cover with lid and simmer for 20 - 25 minutes or until the squash is very tender.
Remove pot from heat. Using a 3-in-1 immersion blender fitted with the blending wand attachment, carefully blend on low speed until the soup is smooth.
Add maple syrup and half & half and blend until smooth. Re-season soup with salt and pepper.
Serve with a garnish of toasted Marcona almonds and scallions.