(adapted from Ina Garten’s recipe found here)
3-4 lbs butternut squash, peeled and seeded (I used 3 medium sized squash)
1 yellow onion
2 McIntosh apples, peeled and cored
3 tablespoons olive oil
Salt and pepper
2 cups chicken stock
1/2 teaspoon curry powder
Condiments- scallions, flaked sweetened coconut (lightly toasted), roasted salted cashews (toasted and chopped) and diced banana
Preheat oven to 425 degrees
Cut the butternut squash, onion and apples into 1-inch cubes and place them on a baking sheet
Toss squash, onion and apples with olive oil, salt and pepper and roast for 35-40 minutes
Lightly toast coconut and cashews on the stove for a few minutes, or until they turn a light brown color.
When roasting is finished, place squash, onion and apples into Vitamix. Add 2 cups of chicken stock, curry powder, salt and pepper and set to the “soup” setting.
Let the Vitamix run until the “soup” setting is finished. Pour hot soup and add chopped scallions, coconut, cashews and fresh banana on the top. Enjoy