Preheat your oven to 350 degrees Fahrenheit. Peel and chop the butternut squash and apple. Place them and 4 tbsp brown sugar in a mixing bowl, and toss to coat. Pour onto a baking sheet, and place the banana on the baking sheet. Bake for 20-30 minutes, or until soft.
1 butternut squash, 1 apple, 1 banana, 1 tbsp brown sugar
Heat oil in a deep skillet and toast the seeds until fragrant.
½ tsp mustard seeds, ½ tsp cumin seeds, olive oil
When seeds are fragrant and have begun to pop, add in the onion, carrot, celery, and garlic. Sauté until they begin to soften.
1 onion, 1 carrot, 2 stalks celery, 3 cloves garlic
Add the cooked squash, apple, and peeled banana to the skillet. Add in the spices, and stir quickly to coat evenly.
1 tbsp curry powder, ½ tsp ground coriander, ½ tsp nutmeg, ½ tsp cinnamon
When the spices are fragrant, add in the coconut cream and vegetable broth. Cook until all vegetables are soft, about 10 minutes.
1 can coconut cream, 1 can vegetable broth
When every vegetable is soft and blendable, work in batches to puree the soup in a blender or food processor. Top with fresh-squeezed lime juice and parsley, if desired.
parsley or cilantro, 2-3 limes
