Butternut Squash Soup

By barbsjustagirl

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 1 teaspoon curry powder
• 6 cups (about 2 1/2 pounds) diced butternut squash
• 2 Granny Smith apples, peeled and cut into bite-size chunks
• 1/2 teaspoon thyme
• 2 15 ounce cans white beans, drained and rinsed
• 1/2 teaspoon salt
• 4 cups low-sodium vegetable broth
• 2 cups water
• Nonstick cooking spray
• 4 slices whole-wheat baguette
• 1/2 teaspoon country-style Dijon mustard
• 2 ounces Gruyere, sliced into 4 pieces

Details

Servings 4
Preparation time 21mins
Cooking time 39mins

Preparation

Step 1

1. In a soup pot, heat the olive oil over medium-high heat. Add the onion and curry powder and cook 3 minutes. Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water; bring to a boil. Reduce heat and cook until squash is very tender, about 15 minutes.

2. Working in batches, puree the soup in a food processor or blender until almost smooth.

3. Preheat the oven to 350 degrees and coat a baking sheet with cooking spray. Lightly spread each slice of bread with the mustard and top with 1 slice of the cheese. Toast in oven until cheese melts, about 7 minutes. Serve each bowl of soup with 1 piece of the toast.