Curried Butternut Squash Soup

• 2 tsp. olive oil
• 2 Tbsp. chopped onion
• 1/2 tsp. curry powder
• 1/4 tsp. ground cinnamon
• 1 Granny Smith apple, divided
• 2/3 cup low sodium vegetable broth
• 2/3 cup frozen butternut squash, thawed
• 1/8 tsp. salt
• 2 Tbsp. half-and-half
• 1 sourdough
• 1 oz. low-fat, low-sodium swiss cheese
• 1 tsp. trans fat free canola-based soft margarine
• 8 fl oz (1 cup)

1. HEAT oil in a saucepan.
2. Add onions, curry powder and cinnamon; saute for 3-4 minutes.
3. CORE, peel and chop 1/2 of the apple.
4. Add to pan and continue to cook until tender.
5. STIR in broth and squash.
6. Season with salt.
7. PUREE soup in a food processor or blender until smooth.
8. Transfer back to the saucepan and add cream.
9. Simmer for 10 - 15 min.
10. on low heat.
11. SPREAD roll with margarine and top with swiss.
12. ENJOY remaining 1/2 apple for dessert.
13. COMPLEMENT meal with a glass of CRYSTAL LIGHT.

olive oil, onion, curry powder, ground cinnamon, apple, vegetable broth, frozen butternut squash, salt, sourdough, lowfat, trans fat free

Taken from www.kraftrecipes.com/recipes/curried-butternut-squash-soup-109300.aspx (may not work)