Curried Butternut Squash and Apple Soup

1. Preheat oven to 400 degrees F. In a glass baking dish, place red onion, butternut squash, and apples. Add some of the oil and 2-3 tablespoons apple cider.
2. Roast in oven for 40 minutes or until squash/apples are tender. Stir occasionally and add cider as needed if vegetables become too dry. Remove roasted vegetables from oven.
3. In a medium stock pot, preheat oil over medium heat. Add garlic and ginger and saute until fragrant. Add cardamom, curry, turmeric and carrot. Saute for 1 minute or until carrot is tender.
4. Add a small portion of apple cider and cook until it begins to thicken. Add remaining spices and cider, and roasted vegetables/fruit. Cook until it comes to a simmer, and add vegetable broth.
5. Bring to a boil and remove from heat. Add coconut milk and pour mixture into a food processor (or leave in pot and use an immersion blender), and puree until smooth.
Serve with toasted seeds as garnish, if desired.
Source of recipe: I threw this together with some leftover squash and apples.