Butternut Squash & Apple Soup - cooking recipe

Ingredients

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

Preparation

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).