This makes a great Thanksgiving appetizer!

Ingredients:

• 1 to 2 butternut squashes, depending on size, peeled, seeded, cut up
• 2 yellow onions, diced
• olive oil
• salt & pepper
• vegetables stock
• 1 tsp curry powder or more to taste
• for serving: toasted coconut flakes, toasted cashew pieces, scallions, fresh or dried banana slices

Directions:

• pre-heat oven at 425F
• dice squash and onions, toss with olive oil salt and pepper in a large roasting dish
• roast for 35-45 min, until very tender and slightly browned, tossing occasionally
• add the roasted veggies to a big pot, cover with stock, blend until smooth with an immersion blender, add the curry, adjust seasonings to taste
• serve hot, with the toppings in separate bowls so guests can pick and choose
• you can also serve with spiced, roasted seeds form the squash or your carved pumpkins 🙂