This soup is adapted from a recipe I found in Fitness Magazine. The hint of curry, as well as 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.
• 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
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).