3-4 lb. butternut squash, peeled, seeded and cubed
2 yellow onions, sliced in big chunks
2 McIntosh apples, peeled, cored and sliced
3 T. olive oil
Salt & Pepper
4 cups chicken stock
1/2 tsp. curry powder
Preheat oven to 425 degrees. Place the squash, onions and apples on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 45 minutes until very tender.
Meanwhile, heat the chicken stock to a simmer. Using a food processor, puree the roasted veggies and apples until smooth (may have to do it in 2-3 batches depending on how big your food processor or blender is). Pour the pureed mixture in a sauce pan and begin adding the heated chicken stock to create the desired consistency for your soup (if you like it thick, add less, thinner, add more). Add the curry powder along with 1 tsp. salt and 1/2 tsp. pepper. Heat and serve.
Topping: can top with bacon, chopped green onion, toasted cashews and toasted coconut.