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Butternut Squash Soup with Apple Grilled Cheese Sandwiches

  • 30 m
  • 45 m
Breana Killeen
“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

    • 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

  • 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.
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