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Categories:
olive oil onions curry powder cinnamon butternut squash granny smith apples thyme white beans salt maple syrup vegetable broth water freshly ground black pepper
Viewed: 20 - Published at: 2 years agoIngredients
- 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
Method
- 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).
