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In a large Dutch oven or pot over medium heat, melt the butter. Stir in the olive oil.
Add the onion, sweet potatoes, carrots, bell pepper, and squash.
Cover and reduce the heat to medium-low. Cook for about 30 minutes, stirring occasionally, until the vegetables are soft. Allowing the vegetables to cook down for a longer period of time, at a low heat, helps release their natural sweetness.
Stir in the broth, cover, and cook for an additional 15 minutes.
Pour the contents of the skillet into a blender. Add the cream, brown sugar, curry powder, nutmeg, and cinnamon. Blend until smooth.
Pour the contents of the blender back into the Dutch oven and simmer over medium heat for about 15 minutes, letting the flavors incorporate and the soup to warm through. Season with salt and pepper to taste. Serve warm, topped with croutons, if desired.