Preheat oven to 400 degrees. 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 5 minutes. Add the diced apple, nutmeg, ginger, 1 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 5 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.