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Butternut Squash Soup With Gruyere Toasts


4 servings
Protein 22g
Carbohydrate 87g
Fat 9g
Dietary Fiber 19 g


1 tablespoon olive oil
2 cups chopped onion
1 teaspoon curry powder
6 cups (about 2 1/2 pounds) diced butternut squash
2 Granny Smith apples, peeled and cut into bite-size chunks
1/2 teaspoon thyme
2 15 ounce cans white beans, drained and rinsed
1/2 teaspoon salt
4 cups low-sodium vegetable broth
2 cups water
Nonstick cooking spray
4 slices whole-wheat baguette
1/2 teaspoon country-style Dijon mustard
2 ounces Gruyere, sliced into 4 pieces



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