Curried Butternut Squash Bisque

I couldn't resist, so I dove into trying out another soup recipe for you!  If you love curry, and you love squash, you'll really like this soup because it adds the best of both worlds! 
My daughter cooks a lot of authentic Asian dishes, and she mixed up some amazing Red Curry for me to try out with recipes.  Well, I get weak in the knees for Red Curry dishes, so I just had to do some more experimenting with our cider!  Now the bottled "store bought" Red Curry works fine, but if you want an amazing awakening to your taste buds, try your hand at making homemade- it truly is far superior to the stuff on the grocery shelf!  Anyway, my creative cooking thoughts started into play and I began thinking of ways I could use one of my favorite fall treats...butternut squash.  Pumpkin bars & pumpkin roll immediately jumped into my mind, but I couldn't resist creating something new and different!  I decided to try out a Squash Bisque and dabble using it with our cider.  The finished product was superb...so here it is for you-  I hope you like it!
Curried Butternut Squash Bisque
(2) 2 lb. butternut squash, halved lengthwise and seeded
2 tsp. olive oil
2 Tbl. butter
1 cup finely chopped carrots
1/2 cup chopped and peeled apple
1-2 tsp. Thai red curry paste (no more than 2 tsp. or it will be too strong)
4 cups chicken broth
1 cup Dry Cider
2 bay leaves
1/4 cup whipping cream or half-n-half
6 Tbl. sour cream
Chopped fresh cilantro
Preheat your oven to 375 degrees and brush the cut side of your cleaned squash with olive oil.  Place squash, cut side down, on baking sheet and roast until tender, about and hour.  (test with a fork to see if it slides in easily)  Cool slightly and then scoop into a large bowl.  Measure out 3 cups squash, and reserve the rest for some yummy pumpkin bars for dessert!  Melt your butter in a large pot on medium-high heat.  Add onion, carrots and apple; saute for 5 minutes.  Add your delightful curry paste and stir for 2 minutes until well blended.  Add the chicken broth, bay leaves and the 3 cups of squash.  Bring to a boil and then reduce and simmer uncovered for an hour.  Remember to discard the bay leaves before you go onto the next step.  If you are lucky enough to own a wonderful  Blendtec or Vitamix, you'll be pureeing the soup in the blender until smooth- be careful because the soup is hot!  Return back to the pot and stir in the cream.  Season with salt and pepper.  Re-warm over medium heat til heated through.  Divide soup among 8 bowls and drizzle with sour cream; garnish with cilantro.  Be prepared to be delighted!