Roasted Butternut Squash Soup and Curry Condiments

From Barefoot Contessa Back to Basics
Serves 4

*3-4 lbs. butternut squash
*2 yellow onions
*2 McIntosh apples, peeled and cored
*2 tbsp olive oil
*salt and freshly ground pepper
*2-4 cups chicken stock
*1/2 tsp curry powder

Condiments for serving:
*scallions, white and green parts, trimmed and diagonally sliced
*Flaked sweetened coconut, lightly toasted
*Roasted salted cashews, toasted and chopped
*Diced banana

1. Preheat the oven to425.

2. Cut the butternut squash, onions, and apples into the 1-inch cubes. Place them on a sheet pan and toss them with olive oil, 1 tsp salt and 1/2 tsp pepper. Divide the squash mixture between two sheet pans and spread in a single layer. Roast for 35-45 minutes, tossing occasionally, until very tender.

3. Meanwhile heat the chicken stock to a simmer. When the vegetables are done, put them through a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.

4. When all the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt, and 1/2 tsp pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments.