1. Heat oil and butter in large saucepan; add onions and chili powder. Cook and stir until onions are tender, about 10 min. Add squash, apples, apple juice, chicken broth, salt and pepper; bring to boil.
2. Cover and cook on low heat until apples and squash are very soft, about 30 min. Cool. Puree with an immersion blender or a food processor; return to saucepan. Add additional apple juice or broth, if needed. Garnish with toasted pecans, sour cream swirls and thin apple slices, if desired.