Butternut Squash Soup with Apple Grilled Cheese Sandwiches

Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. 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.

Breana Killeen
Source: EatingWell Magazine, October 2019

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Recipe Summary

active:
30 mins
total:
45 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Egg Free
Vegetarian
Nut-Free
High Calcium
Soy-Free
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

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.

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  • 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.

Tips

To make ahead: Refrigerate soup (Steps 1-2) for up to 3 days.

Nutrition Facts

Serving Size: 1 1/2 cups soup and 1/2 grilled cheese
Per Serving:
419 calories; protein 13.5g 27% DV; carbohydrates 43.3g 14% DV; exchange other carbs 3; dietary fiber 8.4g 34% DV; sugars 10.4g; fat 23.1g 36% DV; saturated fat 10.6g 53% DV; cholesterol 26.3mg 9% DV; vitamin a iu 16927.8IU 339% DV; vitamin c 28.5mg 48% DV; folate 49.7mcg 12% DV; calcium 298.2mg 30% DV; iron 2.2mg 12% DV; magnesium 72.9mg 26% DV; potassium 622.5mg 17% DV; sodium 826.9mg 33% DV.
Exchanges:

3 fat, 2 starch, 1 high-fat protein, 1 vegetable, 1/2 fruit

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Chad Loken
Rating: 5 stars
10/01/2019
I made the soup as per recipe. The grilled cheese can be made with whatever bread you like. I used rosemary sour dough bread and used 2/3 amount sharp white cheddar and 1/3 amount gruyere. It was so good we ate it 2 days in a row. Second day I added bacon to the sandwich. This combination was very rich and delicious. Dip your sandwich in the soup to mellow the sandwich out. Also a grilled cheese cooking tip: use a pan lid to cover the sandwich as it cooks to melt the cheese easier. I also used a flat cast iron pan to cook the sandwich. Get the pan hot then turn it down to crisp the bread and not burn it. If you stack your sandwich high, you can also cook each slice of bread separate with bread cheese then apple slice, then when the cheese is almost melted then put the sandwich together. Anyway YUM!!! Read More
Amy R. Sterling
Rating: 5 stars
09/25/2019
In the apple grilled cheese and we used both brie and Smoked Gouda Read More
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