Dave Totten's Famous Butternut Squash Curry Soup

My husband and his brother made this up tonight.  It was yummy!

1 lb butternut squash (Costco precut)

2 granny smith apples

2 small yellow onions

vegetable oil (for drizzling)

salt & pepper for taste

2 tsp minced garlic

2 tsp curry powder

coconut milk (approximately 2 cups)

1 can vegetable broth (14 oz)

Shredded sweetened coconut (optional)

Preheat oven to 425. Dice granny smith apples and the onions. Spread squash, diced onion, and apples on a sheet pan. Drizzle oil over the mixture, and add salt and pepper to taste. Mix with your hands to ensure good oil coverage on everything. Put into the oven and roast veggies for about 15 minutes (the house will start smelling really yummy). Take pan out and stir the veggies up. Put back into the oven for another 5-10 minutes (check to make sure they aren't burning).

Put veggies into a large food processor and blend (add a cup of coconut milk so it will blend). Add minced garlic and pulse until fully blended. Remove from food processor and put into a large pot over medium heat. Stir in remaining coconut milk, curry powder, shredded coconut and vegetable broth. Heat until it first starts to boil. Serve.