Heat oil in a Calphalon soup pot or Dutch oven over medium heat. Add onion, squash and apple and sauté until onions are translucent, about 3 to 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 to 25 minutes or until the squash is very tender.
Remove pot from heat. Using a Calphalon 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. Reseason soup with salt and pepper. Serve with a garnish of chopped toasted Marcona almonds and scallions.