Curried Butternut Squash Bisque - cooking recipe

Ingredients

4 lbs butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons butter
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped peeled apple
2 teaspoons Thai red curry paste (or to taste)
2 (14 ounce) cans low sodium chicken broth
2 bay leaves
1/4 cup whipping cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
chopped fresh cilantro

Preparation

Preheat oven to 375\u00b0F
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 and 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, saute 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.