Adapted from a recipe I found in Fitness Magazine. The hint of curry and 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.
Provided by Kozmic Blues
Categories Apple
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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 20 minutes.
- 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).
Nutrition Facts : Calories 224.3, Fat 2.3, SaturatedFat 0.4, Sodium 158.9, Carbohydrate 45.1, Fiber 9.2, Sugar 9.1, Protein 9.4
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