Prep 20 mins
Cook 20 mins
Adapted from a recipe I found in Fitness Magazine. The hint of curry and the sweetness of the apples give this soup a really unique and delicious flavor. The addition of the white beans adds some depth and creaminess as well. Perfect for a cool Fall night! This soup is really nice served with some toasted crostini spread with some fresh roasted garlic.
- 1 tablespoon olive oil
- 2 cups onions, chopped
- 1 teaspoon curry powder
- 1⁄2 teaspoon cinnamon
- 6 cups butternut squash, peeled and cubed
- 2 granny smith apples, cored, peeled and cut into bite-size chunks
- 1⁄2 teaspoon thyme
- 2 (15 ounce) cans white beans, drained and rinsed
- 1⁄2 teaspoon salt (to taste)
- 1 tablespoon pure maple syrup (optional)
- 4 cups vegetable broth
- 2 cups water
- freshly ground black pepper, to taste
- 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 20 minutes.
- Working in batches, puree the soup in a food processor or blender until almost smooth. (I like to let the soup cool a bit OR work in VERY small batches if soup is still hot).
Although I found the taste very unusual, my boyfriend (from Michigan) loved it! The pure maple syrup and apples really affect the taste, so if you like those, then you'll love this recipe!