CURRIED BUTTERNUT SQUASH BISQUE

2 2 lb butternut squash, halved lengthwise and seeded

2 t olive oil

2 T butter

1 C chopped onion

1 C chopped carrots

1/2 C chopped peeled apple

2 t Thai red curry paste

2 14 oz cans low sodium chicken broth

2 bay leaves

1/4 C heavy cream

2 T honey

sour cream

chopped, fresh cilantro to garnish

Preheat oven to 375 degrees.  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.  Melt butter in large pot over medium-high heat.  Add onion, carrots and apple and saute for 5 minutes.  Add curry paste; stir 2 minutes.  Add chicken broth, bay leaves, and 3 cups squash.   Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 1 hour.  Discard bay leaves.  Working in batches, puree soup in blender until smooth.  Return to same pot and stir in cream and honey.  Season with salt and pepper and re-warm over medium-high heat.  Garnish with sour cream and cilantro.