Ingredients
1 tablespoon olive oil
2 cups chopped onions
1 teaspoon curry powder
6 cups diced butternut squash (about 2 1/2 pounds)
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
3 cups low sodium vegetable broth
1.5 cups water
nonstick cooking spray
4 slices whole wheat baguette
1/2 teaspoon country-style dijon mustard
2 ounces gruyere, sliced into 4 pieces
Preparation
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 1 cup of water; bring to a boil. Reduce heat and cook until squash is very tender, about 15-25 minutes.
Working in batches, puree the soup in a food processor or blender until almost smooth.
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.
Note: Can be made w a variety of winter squashes and apples - use what you have on hand
Start w less liquid and add as needed to get to the consistency you prefer
Serve w milk (dairy or non dairy) to thin soup if needed
Gruyere crouton are optional
