Butternut Squash & Apple Soup

• 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).

olive oil, onions, curry powder, cinnamon, butternut squash, granny smith apples, thyme, white beans, salt, maple syrup, vegetable broth, water, freshly ground black pepper

Taken from www.food.com/recipe/butternut-squash-apple-soup-438607 (may not work)