Preheat oven to 375°F.

Brush cut side of butternut squash with olive oil.

Place squash, cut side down, on a large rimmed baking sheet.

Roast until tender, about 1 hour.

Cool slightly.

Scoop squash out into a large bowl.

Measure 3 cups of roasted squash; reserve any remaining squash for another use.

Melt butter in a large pot over medium-high heat.

Add chopped onion, carrots, and apple.

Sauté for 5 minutes.

Add Thai red curry paste; stir for 2 minutes.

Add chicken broth, bay leaves, and the 3 cups of roasted squash.

Bring to a boil.

Reduce heat to medium-low and simmer uncovered for 1 hour.

Discard bay leaves.

Working in batches, puree soup in a blender until smooth.

Return pureed soup to the same pot.

Stir in whipping cream and honey.

Season with salt and pepper to taste.

Rewarm over medium-high heat.

Divide soup among bowls.

Drizzle with sour cream.

Sprinkle with fresh cilantro.