Butternut Squash Soup with Apple Grilled Cheese Sandwiches

Butternut Squash Soup with Apple Grilled Cheese Sandwiches

2 Reviews
From: EatingWell Magazine, October 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)
  3. Divide ½ 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.
  • To make ahead: Refrigerate soup (Steps 1-2) for up to 3 days.

Nutrition information

  • Serving size: 1½ cups soup and ½ grilled cheese
  • Per serving: 419 calories; 23 g fat(11 g sat); 8 g fiber; 43 g carbohydrates; 13 g protein; 50 mcg folate; 26 mg cholesterol; 10 g sugars; 0 g added sugars; 16,928 IU vitamin A; 29 mg vitamin C; 298 mg calcium; 2 mg iron; 827 mg sodium; 622 mg potassium
  • Nutrition Bonus: Vitamin A (339% daily value), Vitamin C (48% dv), Calcium (30% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 fat, 2 starch, 1 high-fat protein, 1 vegetable, ½ fruit

Reviews 2

October 01, 2019
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By: Chad Loken
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!!!
September 25, 2019
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By: Amy R. Sterling
In the apple grilled cheese and we used both brie and Smoked Gouda
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