Pre-heat oven to 350 degrees, cut squash in half, remove seeds and coat in olive oil. Season the squash with salt and pepper extra-virgin olive oil and place in oven on a cookie sheet.
While the squash is roasting, sauté onions, garlic and curry in extra-virgin olive oil until they begin to caramelize, then deglaze with vegetable stock, and bring to a boil. Remove from heat and reserve.
When the squash is fork tender, remove it from the oven and let cool for a few minutes. Once the squash is cool enough to handle, discard the skin and place the flesh of the squash in the pot with the vegetables and stock.
Transfer soup into a blender, filling the pitcher only half way, and puree, starting on low. Be very careful not to burn yourself with the hot mixture.
From the blender, transfer pureed mixture into a new soup pot and repeat blending process with remaining soup mixture. After all of the soup is pureed, adjust seasoning to desired taste. (Add water or additional stock if soup is too thick.)
For salad garnish:
In a medium mixing bowl, add sliced apple, lentils, ginger, green onion, toasted pumpkin seeds and nutmeg, and toss together incorporating well.