Roasted Butternut Squash Soup

1 medium butternut squash
2 yellow onion, chopped
3 stalks celery, chopped
4 carrots, chopped
1 gallon apple cider
4 bay leaf
1 pint or 16 oz heavy cream
Pinch of yellow curry paste
Pinch of nutmeg
dash of maple syrup
salt and pepper
1 c sour cream

Method:
Rub halves of butternut squash with olive oil, salt and pepper, roast at 300 degrees covered in foil for 1 hour.
Remove foil and cook until squash starts to brown or caramelize, cool and remove from skin.
In the mean time…..prep the vegetables and sauté on medium until tender and opaque, stirring frequently.
Deglaze pan with apple cider and reduce by half.  Adjust seasoning and blend until smooth.  Cool, this allows the flavors to come together.
Return to sauce pan and heat on low until light boil.
Taste, adjust seasonings, whisk in sour cream before service.