ROASTED BUTTERNUT SQUASH SOUP

3 lbs butternut squash, peeled, seeded & cut into cubes
1 large yellow onion, quartered
2 medium sweet potatoes, peeled & cut into wedges
2 Granny Smith apples, peeled, cored & cut into wedges
2 pears, peeled, cored & cut into wedges
¼ C olive oil
Kosher salt
Freshly ground black pepper
3-4 C broth (veggie or chicken)
1 tsp curry powder
Condiments:
Green onions, sliced diagonally
Shredded coconut, lightly toasted
Roasted cashews, lightly salted, toasted & chopped
Diced banana
Preheat oven to 425 degrees F. Prepare two sheet pans by rubbing with olive oil.
All of the squash, onion, sweet potatoes, apples & pears should be about the same size. Place them on the sheet pans and spread out into a single layer. Pour remaining olive oil evenly over the vegetables & fruit, season with kosher salt & freshly ground pepper. Roast for 40 - 45 minutes until very tender.
Meanwhile, heat 3 cups of the broth in a slow cooker (alternately a stock pot can be used), bring up to a simmer.
When the vegetables & fruits are tender, use a food processor to puree them. Do this in small batches to ensure a smooth, even consistency. Use some of the broth to achieve this. Once pureed, add to the simmering broth & stir well. Taste and season with kosher salt & freshly ground pepper, if needed.
At this stage the soup can sit for several hours in the slow cooker until ready to be served. Just before serving, add the curry powder and use an immersion blender to thoroughly mix.
Serve hot with condiments on the side & let your guests add them in the amounts they like.
Yield 6 - 8 servings.