Curried Butternut Soup

Ingredients

• 8 cups cubed peeled butternut squash (about 2 pounds)
• Cooking spray
• 1 tablespoon butter
• 2 cups chopped peeled Granny Smith apple (about 3/4 pound)
• 1 1/2 cups finely chopped onion
• 1/2 cup thinly sliced celery
• 1 bay leaf
• 2 teaspoons curry powder
• 1 garlic clove, minced
• 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1/8 teaspoon salt
• 1/2 cup (2 ounces) grated extra-sharp white cheddar cheese

Preparation

1. Preheat oven to 400°.
2. Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 45 minutes or until tender.
3. Melt butter in a Dutch oven over medium-high heat. Add apple, onion, celery, and bay leaf; sauté 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly. Add squash, broth, and salt; stir well.
4. Reduce heat to medium-low; simmer, uncovered, 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well with a spoon. Top each serving with cheese.