Preheat over to 450 degrees.

Peel and cube butternut squash. Cut carrots into lengths to match size of squash cubes.

Mix walnut oil, hazelnut oil, olive oil, and melted butter.

Toss veggies with all but 2 Tbsp. of oil mixture, arrange on greased pans, and dust tops with garam marsala.

Bake uncovered for 30-45 (until tender), tossing occasionally. Set aside to cool and turn oven down to 350.

Finely mince onions and sautee in last 2 Tbsp. of oil mixture until tender.

Stir in ginger, curry powder, salt, black pepper, and garam marsala. Cook for 2 minutes.

Stir in peeled and cubed potatoes and peeled and cubed apples. Cook for additional 3 minutes.

Stir in chicken stock and bring to a boil. Reduce heat and simmer for 15-20 min. or until potatoes are tender.

Top squash with brown sugar and reheat in oven on top rack.

When warmed through, add to pot and stir thoroughly.

Allow to cool slightly and carefully puree in blender (in small batches!) until smooth.

(Soup can be baggged and frozen at this point.)

For each 2 c. of soup base to serve, stir in approx. 1 c. of milk and heat through.

Garnish with sour cream and serve.