Peel squash, remove seeds, and cut in chunks. Place in a baking dish with onion and drizzle with oil. Sprinkle generously with salt and pepper.
Bake for 25-30 minutes or until fork tender.
In a large stock pot, add roasted squash, pumpkin, apple juice, and vegetable broth.
Using a hand blender, blend mixture until smooth and creamy. Add in half and half (or coconut milk).
Add curry, cinnamon, salt and pepper and heat through, about 10-15 minutes at a low simmer.
Notes
If you don’t have a hand blender, the soup can be blended in a regular blender in batches. Be sure not to seal the lid when using a regular blender, or the steam can build up causing it to burst open. Leave the lid open just enough to allow steam to escape.