Vegan Butternut Squash Soup With Gruyere Toasts |
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Prep Time: 18 Minutes Cook Time: 3 Minutes |
Ready In: 21 Minutes Servings: 6 |
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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!) Ingredients:
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 |
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.
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