Butternut Squash Soup

Here is the recipe for my soup. I'll be waiting for every one's recipes and pictures.

Love you all!

Butternut squash soup

2lbs Butternut or acorn squash
1 Tablespoon Butter
2-3 apples (I like green ones, They stay together best) 
1 1/2 cup onion chopped
1/2 cup celery
1 bay leaf
2 tsp Curry powder or 1 TB paste (I used red paste, but have used green powder with good results 
2-3 Garlic cloves
5 cups broth
1/8 tsp Salt
1/2 cup cheese (I used medium cheddar) 
cooked and crumbled bacon

Half the squash and scoop out the seeds. Salt and pepper both halves. Cook in the oven at 350 for about an hour, or the micro, covered for 1/2 hour or when the thickest part is soft. (I like it a little more on the firm side, so when I add it to the soup it doesn't disintegrate) 

While that is cooking saute all the rest of the ingredients except the broth and bay leaf and cheese. Once they are fragrant (about 5-10 min) add the broth and the bay leaf. When the squash is done score it with a knife (in squares, so when you scoop it out it will come out in chunks) scoop it out and add it to the soup. cook for a few more minutes to thicken the soup.

Cube the cheese and put in a bowl. (I like to add it to the bowls of soup individually, otherwise it makes a nice cheese mess). Serve with bacon.