curried squash soup

2 pkgs. peeled and cut butternut squash
1/2 t ground cinnamon
2 large onions, peeled and quartered
1/4 ground nutmeg
2 Granny Smith apples, peeled, cored, & quartered
salt and pepper
6 garlic cloves, peeled
1/8 c olive oil
2 cans coconut milk
1 t curry powder
2 c chicken broth
1/2 t dried oregano

Preheat oven to 375 degrees.
In a large bowl, mix squash, onions, apples, and garlic and toss with dry spices. Pour on olive oil and then place on a baking sheet and roast 45-60 minutes, or until squash is tender and browned. Remove from oven and set aside until cool enough to handle. Put mixture in food processor in batches and puree until smooth (add chicken stock if you need to thin it out). Put in large stock pot and add coconut milk and remaining chicken stock; bring to a boil and simmer gently for 10 minutes.