Butternut Squash Bisque

Tonight I made this wonderous soup that I found in a magazine! 

Here's the recipe and enjoy:

1    2 1/2 - 3 lb. butternut squash  (or 3, 12oz. pkgs. of frozen winter squash, thawed)
1/4 c. butter
1 medium onion
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
2 cloves garlic, minced
2 large Braeburn or Gala apples, peeled, cored, and chopped
48 oz. of reduced sodium chicken broth
1 c. apple cider or apple juice
2 -3 tsp. red curry powder  (or more if you like)
1/2 c. sour cream
3 oz. smoked Gouda or smoked cheddar cheese, finely shredded

1. Peel, seed, and cube butternut squash. In 6qt. Dutch oven melt butter over medium-high heat. Add fresh squash (if using frozen squash add with apples and broth later), onion, carrot, celery, and garlic. Cook, stirring frequently, until vegetables are tender. Add broth, apples, and cider/juice, and curry. Bring to boiling; reduce heat. Cover; simmer 25 minutes or until apples and vegetables are fully tender. Remove from heat; cool slightly.

2. When slightly cooled, puree in pot using an immersion blender (or puree in batches in a blender; return soup to pot). Blend in sour cream. Heat through. Remove from heat; stir in shredded cheese until melted. Top with bacon, celery leaves, and/or shredded cheese.

My notes: If using a blender to puree in batches, blend small batches and hold lid tightly down with dish towel. Otherwise the steam from the hot soup will explode (i mean it!) and it will burn you. Lesson you only need to learn once, haha. Also, you can make this a day ahead of time which I suggest because it takes awhile to make. Next day, gently reheat on low, stirring occasionally and make sure it does not boil.