Prepare wild rice; drain and set aside. Cut squash in half lengthwise, discard seeds; place cut-side down on waxed paper. In microwave, cook on high 8-10 minutes, until fork tender. Let cook slightly; set aside. In stockpot, combine butter, onions, apples and curry powder and cook 5-7 minutes, stirring occasionally. In food processor, combine squash and onion mixture; process until smooth. Return to stockpot. Add chicken broth, half-and-half, salt, pepper and wild rice; stir to blend. Heat thoroughly but do not boil. Garnish with almonds and parsley. Makes 24 servings (approximately 8 ounces each).