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

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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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.
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Reviews (6)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/09/2021
Maybe it was the cumin or the turmeric or the combo or the coconut milk but this was the most vile tasting thing I have ever eaten! I threw it out. I roasted my squash and it was perfectly roasted and carmelized and tasted delicious until I added the rest of the recipe. I will go back to fat free half and half and no cumin or turmeric. The sandwich on the other hand is great. Read More
Rating: 5 stars
02/07/2021
My hub and I have enjoyed this butternut squash soup. I used fresh ginger and garlic, followed the recipe ... which I rarely do. It is quick and is made with items in our pantry. We couldn’t enjoy it all so it's in the freezer now to enjoy later. The grilled cheese with apple is also fast, easy and yummy. I used sourdough bread, spread some Laughing Cow wedges cheese, added the smoked Old Croc cheddar and some Canadian bacon ham. It's on our regular rotation. Thanks! Read More
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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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
Rating: 5 stars
08/28/2021
This is a huge winner. I used my homemade turkey broth, fresh ginger and pre-cut squash. The flavor in the soup is amazing! The turmeric, cumin and cayenne brought just the right amount of spice. I also used my homemade whole wheat bread with the smoked Gouda and sweet red apple. Forkin’ fantastic! I will make this again! Read More
Rating: 3 stars
09/13/2021
The spices overpower any butternut squash flavor. I also thought this was too much heat with the cayenne. I think I like the sweeter, warmer styles of butternut squash soup. The grilled cheese was interesting- didn’t mind that part Read More
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Rating: 4 stars
09/23/2021
Spices overpowered this great soup. I love butternut squash but I followed this recipe too. I probably won’t make it again. But I ate all my soup. Read More