- 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
- Available in the Asian foods section of some supermarkets and at Asian markets.
- 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.