serves 4 to 6

From Barefoot Contessa Back to Basics. I adore butternut squash in any form. I've made the Butternut Squash and Apple Soup in Barefoot Contessa Parties so many times that I wanted to give it a new lease on life. Roasting the squash before making the soup really brings out its sweetness. And since there is spicy curry in the soup, I thought some classic bananas, coconut, and salty cashews on top would continue the Indian theme. It's so good.

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
1/2 teaspoon good curry powder

CONDIMENTS FOR SERVING
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted (Toast coconut in a single layer on a sheet pan at 350 degrees for 5 to 10 minutes)
Roasted salted cashews, toasted and chopped
Diced banana
Preheat the oven to 425 degrees.

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 food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. 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.