Curried Butternut Squash Bisque by Randy

Ingredients
.       2 2-pound butternut squash, halved lengthwise, seeded
.       2 teaspoons olive oil

.       2 tablespoons (1/4 stick) butter
.       1 cup chopped onion
.       1 cup chopped carrots
.       1/2 cup chopped peeled apple
.       2 teaspoons Thai red curry paste*
.       2 14-ounce cans low-salt chicken broth
.       2 bay leaves
.       1/4 cup whipping cream
.       2 tablespoons honey

.       6 tablespoons sour cream, stirred to loosen
.       Chopped fresh cilantro


(I half the curry dose so as not to make it too spicy for our girls. And use Granny smith apples.)
Preparation
Preheat oven to 375°F. Brush cut side of squash with oil; place squash, cut side down, on large rimmed baking sheet. Roast until tender, about 1 hour. Cool slightly. Scoop squash out into large bowl. Measure 3 cups squash (reserve any remaining squash for another use).
Melt butter in large pot over medium-high heat. Add onion, carrots, and apple; sauté 5 minutes. Add curry paste; stir 2 minutes. Add chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to same pot. Stir in cream and honey. Season with salt and pepper. Rewarm over medium-high heat.
Divide soup among bowls. Drizzle with sour cream; sprinkle with cilantro.