Preheat oven to 450°.Cut the squash and apples into large chunks.
Toss squash, apples, oil, and spices together.
Bake on a parchment paper-lined cookie sheet for 35-45 minutes.
Remove from the oven and let it cool for 5 minutes.
Pour the contents of the pan, including juices, into a blender.
Add chicken stock and blend until smooth.
Add additional chicken stock if the soup is too thick.
Garnish with sour cream and pomegranate arils.