Roasted Butternut Squash Soup
3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored (or whichever you prefer)
3 tablespoons good olive oil
salt and freshly ground black pepper
4 cups water
½ teaspoon good curry powder
Flaked sweetened coconut (optional)
Roasted salted cashews, toasted and chopped (optional)
Diced banana (optional)
1. Preheat the oven to 425 degrees.
2. Cut the butternut squash, onions, and apples into 1-inch cubes and put in a large bowl. Toss them with the olive oil, 1 teaspoon salt, 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.
3. Meanwhile, heat the water to a simmer. When the vegetables are done, place them in batches in a food processor fitted with the steel blade. Add some of the water and coarsely purée. When all of the vegetables are processed, place them in a large pot and add enough water to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Top with condiments if desired.
Adapted from Ina Garten