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!)
- 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
- 4 cups low sodium vegetable broth
- 2 cups water
- nonstick cooking spray
- 4 slices whole wheat baguette
- 1⁄2 teaspoon country-style dijon mustard
- 2 ounces gruyere, sliced into 4 pieces
- 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.
- 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.