3-4 lbs butternut squash, peeled and seeded.
2 yellow onions
2 McIntosh apples, peeled and cored
3 T. EVOO
kosher salt and freshly ground black pepper
2-4 C. chicken stock, preferably homemade
1/2 t. good curry powder
1. Preheat the oven to 425. Cut the butternut squash, onions and apples in 1-in cubes. Place them on a sheet pan and toss with the EVOO, 1 t. salt and 1/2 t. pepper. Divide the squash mixture between 2 sheet pans and spread it into a single layer. Roast for 35-45 minutes, until very tender.
2. 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 t. salt and 1/2 t. pepper. Tast for seasonings to be sure there is enough salt and pepper to bring out the curry flavor. Reheat and serve hot.