Pre-heat oven 350°. Place the cleaned butternut squash halves cut side down on a parchment papered sheet pan. Add the apples and pears. Place in to the pre-heated oven and roast  minutes or until the squash is tender and soft to the touch.
Heat the olive oil in a medium stockpot over medium heat. Add the onion, celery carrot and garlic and sauté’ stirring  minutes. Add the butternut squash, apples and pears and toss. Add the vegetable stock to cover the vegetables. Add the curry and cinnamon and bring to a boil, reduce heat to a simmer and cook for  minutes. More stock may need to be added as the soup simmers.
Carefully ladle the soup into a blender. Puree the soup until smooth. Press the smooth squash soup through a coarse sieve. Return soup with the apple juice and honey to a pot and heat.
In a small sauté pan, sauté the pear, onion and garlic in the oil over medium high heat for [2-3] minutes or until the onions are soft. Stir in the pumpkin seeds, curry and cream and cook  minute. Set aside.
Adjust the seasoning of the soup and serve. You may need to adjust the thickness with apple juice and cream as needed.
Serve hot and garnish with  tablespoons of the curried pear mix.