Butternut Squash Soup With Gruyere Toasts
- 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
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.