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. 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.
Source: EatingWell Magazine, October 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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; carbohydrates 43.3g; dietary fiber 8.4g; sugars 10.4g; fat 23.1g; saturated fat 10.6g; cholesterol 26.3mg; vitamin a iu 16927.8IU; vitamin c 28.5mg; folate 49.7mcg; calcium 298.2mg; iron 2.2mg; magnesium 72.9mg; potassium 622.5mg; sodium 826.9mg.
Exchanges:
3 fat, 2 starch, 1 high-fat protein, 1 vegetable, 1/2 fruit