Preheat the oven to 400°. Cut the pumpkin, butternut and acorn squash in half vertically. Scoop out the seeds and discard.
Lightly brush the cut side of all the squash with about 2 teaspoons olive oil and place cut side down on a baking sheet. Roast for 30-40 minutes or until the squash is soft and tender.
While the squash is roasting, heat the remainder of the olive oil in a heavy pot or dutch oven and add the onion, fennel, apple and carrots. Sauté for 3-5 minutes until the onion and fennel start to get tender and translucent.
Add the ginger, cumin, salt, curry powder, white pepper and turmeric and stir, cooking for about 1 minute until it’s fragrant.
Scoop the flesh from the various squash and sugar pumpkin and add them to the pot, stir to combine. Add the vegetable stock and bring to a boil. Reduce heat to a low simmer, cover the pot and cook for 15 minutes.
Using a stick blender, regular blender or food processor puree the contents of the pot until very silky smooth.
Stir in the maple syrup, orange juice and cream. Season to taste and serve with your choice of garnishes. (The lime juice really makes this dish sing).
Notes
Note: if you use hot curry powder and it's too spicy for you a little extra cream and maple syrup will help tame the fire.