Vegan Butternut Squash Soup With Gruyere Toasts

Name: Vegan Butternut Squash Soup With Gruyere Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon thyme; 2 (15 ounce) cans white beans, drained and rinsed; ½ teaspoon salt; 4 cups low sodium vegetable broth; 2 cups water; nonstick cooking spray; 4 slices whole wheat baguette; ½ teaspoon country-style dijon mustard; 2 ounces gruyere, sliced into 4 pieces

Servings: persons

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
½ teaspoon thyme
2 (15 ounce) cans white beans, drained and rinsed
½ teaspoon salt
4 cups low sodium vegetable broth
2 cups water
nonstick cooking spray
4 slices whole wheat baguette
½ teaspoon country-style dijon mustard
2 ounces gruyere, sliced into 4 pieces

1
In a soup pot, heat the olive oil over medium-high heat.
2
Add the onion and curry powder and cook 3 minutes.
3
Add the butternut squash, apples, thyme, white beans, salt and vegetable broth and the 2 cups of water; bring to a boil.
4
Reduce heat and cook until squash is very tender, about 15 minutes.
5
Working in batches, puree the soup in a food processor or blender until almost smooth.
6
Preheat the oven to 350 degrees and coat a baking sheet with cooking spray.
7
Lightly spread each slice of bread with the mustard and top with 1 slice of the cheese.
8
Toast in oven until cheese melts, about 7 minutes.
9
Serve each bowl of soup with 1 piece of the toast.

2633

kcal

Calories

280

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups chopped onions, 1 teaspoon curry powder, 6 cups diced butternut squash (about 2 1/2 pounds), and more.

Yes, Vegan Butternut Squash Soup With Gruyere Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!