butternut squash soup with apple grilled cheese sandwiches
Recipes
Lunch
Butternut Squash Soup with Apple Grilled Cheese Sandwiches
Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of pace from grilled cheese's usual tomato soup partner. If you have a sensitive palate, you can cut back on the spices. Be sure to use seasonal squash for the best squash flavor. Serve the duo for a comforting and easy weeknight dinner for the family. The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Ingredients
- 2 tablespoons grapeseed oil or coconut oil, divided
- 1 cup chopped onion
- 2 tablespoons minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, plus more for garnish
- 5 cups cubed (1-inch) peeled butternut squash
- 1 (15 ounce) can light coconut milk, divided
- 2 cups low-sodium no-chicken broth or chicken broth
- 1 small apple, thinly sliced, divided
- ¾ teaspoon salt
- 1 tablespoon lime juice
- 4 slices whole-wheat country bread
- 1 cup shredded smoked gouda or cheddar cheese
- ground pepper for garnish
Directions
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and ginger; cook, stirring, until starting to soften, about 3 minutes. Add cumin, turmeric and cayenne; cook, stirring, for 30 seconds. Add squash, coconut milk (reserve 4 tablespoons for garnish, if desired), broth, half the apple slices and salt. Bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, about 20 minutes. Stir in lime juice. Remove from heat.
- Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)
- Divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted, about 2 minutes per side. Cut in half. Garnish the soup with the reserved coconut milk, more cayenne and ground pepper, if desired.
