ROASTED BUTTERNUT SQUASH SOUP
       AND CURRY CONDIMENTS

3 to 4 Pounds Butternut squash, peeled
2 yellow Onions
2 McIntosh Apples, peeled and cored*
3 Tblsp..Olive Oil
2 Tsp. Kosher Salt
1 Tsp. Pepper
2-4 Cups Chicken Stock
1/2 Tsp. Curry Powder
   CONDIMENTS (optional)
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened  coconut, lightly toasted
Roasted salted cashews, toasted and choppedI use
Diced Banana

Preheat oven to 425 degrees.  Cut the butternut squash, onions and applies in 1 inch cubes.  Plae them on a sheet pan and toss with the olive oil, 1 tsp. salt and 1/2 tsp. pepper.  Divide the squash mixture between 2 sheet pans and spread it in a single layer.  Roast for 35-45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer.  When the vegetables are done, put them through a food mill fitted with the medium blade or in a food processor fitted with the steel blade.(Blender works fine too)  Add some ov the chickens tock 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 tsp. salt and 1/2 tsp. pepper.  Reheat and serve hot with condiments either on the side or on top of each serving.
* I use Gala apples.

Nutritional values for 8 servings:  87 Calories, 0,2 grams fat, 8 mg. sodium, 22.7 grams carbs, 3.9 grams fiber, 4.3 grams sugar
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