Curried Butternut Soup

Ingredients

• 1  bay leaf 
• 1 tablespoon butter 
• 2 pounds butternut squash cubed peeled
• 0.5 cup celery thinly sliced
• 2 teaspoons curry powder 
• 43.5 ounce less-sodium chicken broth fat-free canned
• 1  garlic clove minced
• 0.8 pound apples i use 2 granny smith apples peeled chopped
• 1.5 cups onion finely chopped
• 0.1 teaspoon salt 
• 2 ounces cheddar cheese white extra-sharp grated

Equipment

• baking sheet
• oven
• potato masher
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 40
2. Arrange squash in a single layer on a foil-lined baking sheet coated with cooking spray.
3. Bake at 400 for 45 minutes or until tender.
4. Melt butter in a Dutch oven over medium-high heat.
5. Add apple, onion, celery, and bay leaf; saut 10 minutes. Stir in curry powder and garlic; cook 1 minute, stirring constantly.
6. Add squash, broth, and salt; stir well.
7. 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.