Preheat oven to 425 degrees Fahrenheit

Mix the apples and squash in a sheet pan

Add in 1 tablespoon of olive oil and your desired amount of salt and pepper

Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened. Use a spoon for mixing them halfway through baking

Remove from oven and let them cool

Place the mixture in a blender with the stock. Work in batches to puree the squash and apple

Meanwhile, heat 2 teaspoons of olive oil in a pot

Add the onions and sage. Sautee for 3-4 minutes until onions have softened

Pour in the apple and squash puree and mix. If puree is too thick, add in more stock

Add the curry and mix

Let the soup boil and add more salt and pepper if needed

Heat olive oil in a small pot over medium high heat

Add in sage and let it fry for 3-4 minutes (2 minutes or each side)

Remove from oil and remove excess oil

Sprinkle salt and pepper

Pour soup into bowls and decorate with sage leaves