Curried Butternut Soup

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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

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