Butternut Squash And Apple Soup W Gruyre Toast

1. 1

   In a soup pot, heat the olive oil over medium-high heat.

2. 2

   Add the onion and curry powder and cook 3 minutes.

3. 3

   Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and 1 cup of water; bring to a boil.

4. 4

   Reduce heat and cook until squash is very tender, about 15-25 minutes.

5. 5

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

6. 6

   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.

7. 7

   Note:

8. 8

   Can be made w a variety of winter squashes and apples - use what you have on hand

9. 9

   Start w less liquid and add as needed to get to the consistency you prefer

10. 10

    Serve w milk (dairy or non dairy) to thin soup if needed

11. 11

    Gruyere crouton are optional

No additional tips available.