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Butternut Squash Soup With Gruyere Toasts

Butternut Squash Soup With Gruyere Toasts

Nutrition Facts
  • cal. (kcal) 479
Butternut Squash Soup With Gruyere Toasts
  • Makes: 4 servings
  • Prep: 21 mins
  • Cook: 18 mins
  • Carb Grams Per Serving: 87

Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 teaspoon curry powder
  • 6 cups (about 2 1/2 pounds) diced butternut squash
  • 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 479 cal., 9 g total fat (3 g sat. fat), 87 g carb. (19 g fiber), 22 g pro.

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