Drizzle 1 tablespoon of vegetable oil over the butternut squash and stir to coat it well. Bake until the squash is fork tender, about 30 minutes. Do not let the squash brown.
Place 1 tablespoon of vegetable oil in a large pot over medium heat. Add the onions and a bit of salt and sauté until the onions are translucent. Then add the curry powder, cinnamon, honey, pumpkin, butternut squash, apple juice, and vegetable stock and cook until heated through.
Use an immersion blender or a regular blender to puree the soup until smooth. Add the heavy cream and stir.
Toast the pumpkin seeds in a small skillet until they become fragrant. Immediately remove from heat.
Serve the soup with pumpkin seeds sprinkled on top.