Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake uncovered for 40-50 minutes or until tender. When cool enough to handle, scoop out the pulp and set aside.
In a large saucepan, sauté onion and garlic in oil until tender. Add the flour, salt, curry powder, and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil and stir for 2 minutes or until thickened. Reduce heat and simmer uncovered for 20 minutes. Discard the bay leaf.
Using an immersion blender, blend squash in saucepan until smooth. Alternate process: Let cool, and blend in a blend in a food processor. Return to saucepan and heat through.
Combine the topping ingredients and place a dollop on each serving.