October is here!

Pull out your sweaters, scarves, and boots! The most wonderful month of the year is here & I couldn't be happier. With this wonderful change of season and to welcome in October,  I wanted to share a delicious fall recipe with you.  

It's only 270 calories per serving (1 serving: 1.5 cups + 2 tablespoons of cheese)

It's so MmmmMmmm Good! :)

 Curried Butternut Soup

You can make this rich soup with any kind of squash, or even sweet potatoes!! 

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

• Preheat oven to 400°.
• 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.
• 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.
• 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.

 Recipe courtesy of cookinglite.com

ENJOY YOUR YUMMY FALL SOUP! STAY HAPPY!

xo

Mari