Curried Butternut Squash Bisque
2- 2 pound butternut squash, halved lengthwise, seeded
2 teaspoons olive oil
2 tablespoons butter
1 cup onion, diced
1 cup carrots, chopped
½ cup apple, peeled & chopped
2-3 teaspoons Thai red curry paste
1 tablespoon curry powder
28 ounces chicken broth
2 bay leaves
¼ cup heavy cream
2 tablespoons honey
6 tablespoons sour cream, stirred to loosen
½ cup crème Fraiche and ground allspice for garnish
Preheat oven to 375°F.
Brush cut side of squash with oil; place squash, cut side down, on large 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 the butter in large pot over medium-high heat. Add the onions, carrots, curry powder and apple; sauté 5 minutes. Add the curry paste; stir and cook for 2 minutes. Add the chicken broth, bay leaves, and 3 cups squash. Bring to boil; reduce heat to medium-low and simmer uncovered 1 hour.
Discard the bay leaves. Working in batches, puree the soup in a blender until smooth. Return to the same pot. Stir in the heavy cream, sour cream and honey. Season the bisque with salt and pepper to taste. Pour into serving bowls and garnish with a dollop of crème Fraiche and a sprinkle of allspice.