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. Source: EatingWell Magazine, October 2019

Breana Killeen
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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; 23.1 g total fat; 10.6 g saturated fat; 26 mg cholesterol; 827 mg sodium. 623 mg potassium; 43.3 g carbohydrates; 8.4 g fiber; 10 g sugar; 13.5 g protein; 16928 IU vitamin a iu; 29 mg vitamin c; 50 mcg folate; 298 mg calcium; 2 mg iron; 73 mg magnesium;
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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