Vegan Butternut Squash Soup With Gruyere Toasts

• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 teaspoon curry powder
• 6 cups diced butternut squash (about 2 1/2 pounds)
• 2 granny smith apples, peeled and cut into bite-size chunks
• 12 teaspoon thyme
• 2 (15 ounce) cans white beans, drained and rinsed
• 12 teaspoon salt
• 4 cups low sodium vegetable broth
• 2 cups water
• nonstick cooking spray
• 4 slices whole wheat baguette
• 12 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.
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 15 minutes.
5. Working in batches, puree the soup in a food processor or blender until almost smooth.
6. Preheat the oven to 350 degrees and coat a baking sheet with cooking spray.
7. Lightly spread each slice of bread with the mustard and top with 1 slice of the cheese.
8. Toast in oven until cheese melts, about 7 minutes.
9. Serve each bowl of soup with 1 piece of the toast.

olive oil, onions, curry powder, butternut squash, granny smith apples, thyme, white beans, salt, vegetable broth, water, nonstick cooking spray, whole wheat baguette, countrystyle, gruyere

Taken from www.food.com/recipe/vegan-butternut-squash-soup-with-gruyere-toasts-439159 (may not work)