Preheat oven to 400ºF.
Place squash, cut side up, on a baking sheet. Bake for 30 minutes, or until tender.
When squash is cool enough to handle, peel with a knife and chop roughly.
In a large pot over medium high heat, melt the butter with the olive oil. Add the sliced onions and sauté about five minutes. Add the diced apple, nutmeg, ginger, one teaspoon curry powder, and garlic. Cook for 10 minutes, stirring often with a wooden spoon, until the onions become tender. Add the brown sugar and mix well. Let simmer for another five minutes.
Add the Manischewitz® Vegetable Broth to the pot. Bring the mixture to a boil, then add the butternut squash and mix. Continue cooking for an additional 10 minutes, stirring often.
Purée soup with a hand blender until smooth, adding more broth as needed to achieve your desired consistency. Season with salt and pepper and bring back to a simmer.
To make the horseradish cream: Whip the cream in a bowl until stiff, then stir in the horseradish sauce and remaining curry powder. Cover and chill in the refrigerator until needed.