Roasted Butternut Squash Soup

Ingredients: 
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)

Directions: 

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.

Credit: 
Adapted from Ina Garten