1 large butternut squash, or 2 smaller ones, about 2 pounds
2 tablespoons olive oil
1 large red onion, chopped
4 cups peeled, diced apple, any variety
32-ounce carton low-sodium vegetable broth
or 4 cups water with 2 vegetable bouillon cubes
2 teaspoons grated fresh or jarred ginger, or more, to taste
1 teaspoon ground cumin
1 teaspoon good-quality curry powder, or to taste
1/4 teaspoon ground nutmeg
2 cups rice milk or other unsweetened nondairy milk, or as needed
Salt and freshly ground pepper to taste
Toasted croutons for garnish, optional