Butternut Squash & Apple Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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).
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