Roasted Butternut Squash Soup

If you want a reaaallly easy, flavorful soup to freeze and something that will make your house smell like the picture of fall for hours, look no further! Try Barefoot Contessa's roasted butternut squash soup.

Serves 4 to 6

3 to 4 pounds butternut squash, peeled and seeded (I just used one)
2 yellow onions (again, I used one)
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper
2 to 3 cups homemade chicken stock
½ teaspoon good curry powder

CONDIMENTS (these are what she recommends, but if you don't have the goods, some simple sour cream is good too):
• Scallions, trimmed and sliced diagonally
• Shredded coconut, lightly toasted
• Salted cashews, toasted and chopped
• Raisins
• Banana, diced

1. Preheat the oven to 425°F.

2. Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast for 35 to 45 minutes, until very tender. This concoction smells divine and would be good all on its own!!!!

3. Meanwhile, heat the chicken stock until it’s simmering. When the vegetables are done, place them in batches in a food processor and puree w/ some chicken stock until desired consistency. When all of the vegetables are processed, place them all in a pot and add enough chicken stock to make a thick soup. Add the curry powder, salt, and pepper to taste. Be sure you use enough salt and pepper to bring out the curry flavor. Serve hot with condiments on top of each serving.