Carol's Roasted Butternut Squash Soup & Curry Condiments

By lori17

This is so easy and good...gets better each day..can make a few days ahead so a good choice for company!

Ingredients

• Condiments for serving if desired:
• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored (or whatever you have)
• 3 tablespoons olive oil
• Freshly ground black pepper
• 4-5 cups low sodium veggie stock
• 1 teaspoon good curry powder
• Salt to your liking
• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced Banana

Preparation

Step 1

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. I lined my pans with parchment paper ( or tin foil) and spread a thin layer of oil on...then stir them 1/2 way through the roasting.

When the vegetables are done, cool & put in blender or vita mix. Add some of the stock and coarsely puree. When all of the vegetables are processed, place them in a large pot and add enough stock to make a thick soup. Add the curry powder, and 1/2 teaspoon pepper. Salt to taste. Reheat and serve hot with condiments either on the side or on top of each serving.