Curried Butternut Squash Soup (vegan)

1 Butternut Squash, sliced and roasted (400 degree oven for 30 minutes)
1/2 onion diced, sauteed
1 apple, grated, sauteed
2 cups vegetable stock
1 can coconut milk
3 teas . curry
1 tbsp. olive oil
1/4 cup brown sugar (or less, optional)
1 cup soy , rice or almond milk

Saute onions and apples. Roast squash. Put squash in blender with coconut milk. Blend. Add sauteed onions and apples and spices. Blend. Heat in saucepan over medium heat. Whisk in vegetable stock and soy milk. Blend again if need be. Heat and enjoy!