Dice the sweet onion.

Heat olive oil in a large pot.

Sweat the diced onion in olive oil until softened.

Add mild curry paste, turmeric, and diced gala apple to the pot.

Stir to combine.

Scrape the roasted acorn squash from its skin.

Add the scraped acorn squash and pumpkin puree to the pot.

Stir in chicken stock and apple juice.

Bring the mixture to a boil for 10 minutes.

Reduce heat to a simmer.

Puree the mixture with an emulsion blender until smooth and creamy.

Taste and adjust seasonings as needed.

Add coconut milk.

Bring back to warmth and serve hot.