Curried Butternut Squash-Apple Stew

• 3 lbs butternut squash, halved, seeded, and roasted until tender
• 2 apples, peeled, cored, and chopped
• 1 large onion, diced
• 12 cup celery, diced
• 2 garlic cloves, mined
• 3 tablespoons olive oil
• 2 tablespoons flour
• 2 tablespoons curry powder
• salt and pepper
• 6 cups vegetable broth
• 1 (9 ounce) jar Major Grey chutney
• dollop yogurt
• green onion, chopped
• cashews
• banana, sliced

1. Rub flesh of squash with olive oil and roast cut side down at 350 until fork-tender, about 45 minutess.
2. Remove from oven and let cool.
3. While squash is roasting,, heat oil in soup pot and saute' onions, celery, and garlic until tender.
4. Add flour, curry powder, salt, and pepper, then broth.
5. Add apples and bring to boil.
6. Reduce heat to simmer, and add cooked flesh of squash that has been removed from skin with a melon baller or spoon.
7. Simmer for 15 minutes, until apples are soft.
8. Serve topped with yogurt, cashews, green onions, and bananas.

butternut squash, apples, onion, celery, garlic, olive oil, flour, curry powder, salt, vegetable broth, major, yogurt, green onion, cashews, banana

Taken from www.food.com/recipe/curried-butternut-squash-apple-stew-368858 (may not work)