Curried Squash Soup

I had this at Mom's last week and could hardly wait to make it when I got home. It was from Taste's of Home Magazine by Evelyn Southwell in Etters, Pennsylvania. A fast way to do the topping is to skip the heavy cream and just put a dollop of sour cream in the soup and garnish it with chopped cilantro. This is a great way to eat squash. I bet the kids will eat it! (Anders doesn't eat much besides peanutbutter and toast these days...maybe someday!)

1 butternut squash (~1.75 lbs)
1 onion chopped
2 minced garlic cloves
2 Tbs. oil
1 Tbs. flour
1 tsp. salt
1 tsp curry
1/8 tsp cayenne
5 c ckn broth
1 Bay leaf

Cilantro Cream Topping:
1/2 c sour crm
1/4 c heavy whipping crm
1/4 c minced cilantro

Bake squash and set aside. saute onion and garlic in oil. Add flour, salt, curry and cayenne and blend. Add broth and bay leaf. Boil 2 min or until thick. Reduce heat and simmer 20 min. Discard leaf and cool. Blend squash and broth mixture in blender. Heat through in saucepan and put dollop of topping in.