Butternut Squash & Apple Soup

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.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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

Directions

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 20 minutes.
5. 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).