Butternut squash soup a la Adam

I've noticed a pattern... I pick out a recipe and shop for the ingredients... then Adam actually makes it the recipe. He enjoys cooking and I'm happy being the sous chef. So when something turns out well, I will remind him I found the recipe. When something doesn't turn out well, I also remind him I found the recipe. It's a team effort and we both are involved no matter what the outcome is... this turned out to be an outstanding soup that got better with each day. We've been eating it all week and I've already decided this will be one of our contributions to Thanksgiving dinner ;)

Picture one shows the soup garnished with toasted coconut, cashews, and scallions.

Pictures two shows the soup garnished with goat cheese and parsley.

Ingredients

• 3 to 4 pounds butternut squash, peeled and seeded
• 2 yellow onions
• 2 McIntosh apples, peeled and cored
• 3 tablespoons good olive oil
• Kosher salt and freshly ground black pepper
• 2 to 4 cups chicken stock, preferably homemade
• 1/2 teaspoon good curry powder

Condiments for serving:

• Scallions, white and green parts, trimmed and sliced diagonally
• Flaked sweetened coconut, lightly toasted
• Roasted salted cashews, toasted and chopped
• Diced banana

(serves 6-8) 

Directions

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and 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. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a blender in batches. Add some of the chicken stock and coarsely puree. When all of 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 teaspoon salt, and 1/2 teaspoon 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 either on the side or on top of each serving.