Roasted Butternut Squash Soup with Curry

Ingredients:

For the soup:

• 1.3 - 1.8 kg peeled butternut squash
• 2 onions
• 2 peeled McIntosh apples
• 3 tbsp good quality olive oil
• Coarse salt and freshly ground black pepper
• 2-4 cups of chicken broth, preferably homemade
• 1/2 tsp curry powder good quality

For filling:

• Green onions, white and green parts (remove wilted parts and slice diagonally into rings)
• Lightly toasted sweet coconut flakes
• Roasted and chopped salted cashew nuts
• Banana pieces

Preparation:

1. Preheat oven to 220°C.
   
   Cut the butternut squash, onion, and apples into 2.5cm cubes. Place them on a baking sheet and toss with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
   
   Spread the pumpkin mixture in a single layer on 2 baking sheets. Bake for 35-40 minutes, until the vegetables are completely softened.
2. Meanwhile, bring the chicken broth to a boil. When the vegetables are done, pass them through a sieve fitted with a medium blade. (You can also puree the roasted vegetables in batches in a food processor fitted with a blade attachment.)
   
   Add a little chicken broth and blend until a smooth puree with small chunks remains.) Once all the vegetables have been pureed, transfer them to a large saucepan and add enough chicken broth to make a thick, creamy soup.
   
   Add curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste to check if the soup has enough salt and pepper to bring out the curry flavor. Reheat and serve the pureed soup hot with the seasonings, drizzling them over each serving or serving separately.