Vegan Butternut Squash Soup With Gruyere Toasts

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Total Time
39mins
Prep
18 mins
Cook
21 mins

A surprisingly tasting comforting soup, using white beans to create a creaminess instead of dairy. Less fat and added protein! Leave out the grilled cheese for a totally vegan meal, although I love the flavor the gruyere adds. I got the recipe from Fitness Magazine, and am surprised at how good it actually is (I don't have much culinary faith in these magazines!)

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Ingredients

Nutrition

Directions

  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.