Preheat oven to 425 degrees F. On two parchment lined cookie sheets divide butternut squash, apples and onions onto each cookie sheet. Toss 1-2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper with each cookie sheet. Roast 40-45 minutes or until squash is tender.
Using a blender (I used Blendtec) place 1/2 roasted veggies and 1 cup broth and puree until smooth. Pour into large pot and repeat with other 1/2 of veggies and broth in the blender and add to the pot.
Add additional broth to large pot of butternut soup to create desired consistency. Add curry and additional salt and pepper to taste.
Once soup hot, ladle into bowls and top with toasted coconut and sliced green onions.
Store leftovers in fridge, best consumed within 3 days
Gluten-free, dairy-free and vegan if made as is