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Butternut Squash Soup With Gruyere Toasts

Rated : 
 by 22 people
Makes: 4 servings Prep 21 mins Cook 18 mins View Nutrition Facts


  • 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.

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