Roasted Butternut Squash Soup & Curry Condiments (as seen on Pennies on a Platter)

3 to 4 pounds butternut squash, peeled and seeded
2 yellow onions
2 McIntosh apples, peeled and cored (I used Jonagold)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock
1/2 teaspoon curry powder

Condiments for Serving:
Flaked sweetened coconut, lightly toasted
Diced bananas

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 and switching racks, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, place them in batches in a blender or food processor fitted with a 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.