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. If you have a sensitive palate, you can cut back on the spices. Be sure to use seasonal squash for the best squash flavor. 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.

Prep Time:
30 mins
Additional Time:
15 mins
Total Time:
45 mins
4 servings


  • 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


  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 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.

    Butternut Squash Soup with Apple Grilled Cheese Sandwiches

To make ahead

Refrigerate soup (Steps 1-2) for up to 3 days.

Nutrition Facts (per serving)

419 Calories
23g Fat
43g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 ½ cups soup & ½ sandwich
Calories 419
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 8g 30%
Total Sugars 10g
Protein 14g 27%
Total Fat 23g 30%
Saturated Fat 11g 53%
Cholesterol 26mg 9%
Vitamin A 16928IU 339%
Vitamin C 29mg 32%
Folate 50mcg 12%
Sodium 827mg 36%
Calcium 298mg 23%
Iron 2mg 12%
Magnesium 73mg 17%
Potassium 623mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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