Roasted Butternut Squash & Curry Soup

Preheat the oven to 425 degrees.

Place the cubed butternut squash, onions and apples on sheet pans and toss them with olive oil, salt and pepper. Spread the mixture into a single layer on each sheet pan. Roast for 35 to 45 minutes, tossing occasionally, until very tender.

Meanwhile, heat the chicken stock and bring to a simmer. When the vegetables are done, put them through a food mill, food processor, or blender. Add some of the chicken stock and puree. Do this in batches as needed transferring the pureed soup into a stockpot or large saucepan. Once all the vegetables have been processed and moved to a pot, add additional splashes of chicken stock to reach desired consistancy and thickness. Add the curry powder, 1 tsp salt, ¹⁄₂ tsp pepper and taste for seasonings. Reheat over low and serve hot in soup bowls sprinkled with flaked coconut, diced banana, scallions and cashews.