Hey there, soup lovers!
Who doesn’t love a good bowl of comfort food? Today, I’m excited to share my favorite combo: butternut squash soup and grilled cheese!
This creamy, warm soup paired with melty, gooey cheese on crispy bread is pure bliss.
It’s perfect for those chilly days when you just want to curl up and enjoy something delicious.
Let’s dive into this cozy recipe together!
Ingredient Substitutions
Butternut squash can be replaced with pumpkin or sweet potato for similar texture and flavor profiles. These alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time slightly as needed.
Coconut milk can be substituted with unsweetened almond milk or cashew milk for a lower-fat option. Use the same amount, but expect a slightly thinner consistency. For added creaminess, blend in a small amount of soaked cashews.
Smoked Gouda or Cheddar cheese can be swapped with vegan cheese alternatives for a dairy-free version. Nutritional yeast can also be used to add a cheesy flavor while boosting nutritional content. Adjust the amount to taste, starting with about 1/4 cup nutritional yeast per cup of cheese called for in the recipe.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 35-45 g
- Fat: 70-80 g
- Carbohydrates: 150-170 g
Ingredients
For the soup:
- 1 tsp ground turmeric
- 1 cup diced onion (about 1 medium onion)
- 3/4 tsp salt
- 1 can light coconut milk (I use Thai Kitchen)
- 2 cups low-sodium vegetable broth
- 1/4 tsp cayenne pepper
- 2 tbsp minced fresh ginger (for best flavor)
- 1 tbsp grapeseed oil (or coconut oil)
- 1 tbsp lime juice
- 1 small apple, thinly sliced
- 5 cups 1-inch cubed butternut squash (about 1 medium squash)
- 1 tsp ground cumin
For the grilled cheese:
- 1 cup shredded smoked gouda (for a rich, nutty flavor)
- ground pepper
- 4 slices whole-grain country bread
- 1 tbsp grapeseed oil (any neutral oil works)
Step 1: Sauté Aromatics and Spices
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add chopped onion and ginger to the pan, cooking and stirring until they begin to soften, which should take about 3 minutes.
Next, add cumin, turmeric, and cayenne pepper, stirring for about 30 seconds to release their aromas.
Step 2: Simmer the Soup Base
To the saucepan, add cubed squash, coconut milk (reserving 4 tablespoons for garnish if desired), broth, half of the apple slices, and salt.
Bring the mixture to a boil, then reduce the heat to maintain a simmer.
Continue to cook, stirring occasionally, until the squash is tender, about 20 minutes.
Stir in lime juice and remove the pan from the heat.
Step 3: Puree the Soup
Puree the soup directly in the pan using an immersion blender until smooth, or transfer the soup in batches to a blender.
Take care when blending hot liquids, ensuring the blender lid is secure and allowing steam to escape.
Step 4: Prepare Grilled Cheese Sandwiches
Divide 1/2 cup of cheese between two slices of bread.
Layer with the remaining apple slices, an additional layer of cheese, and top with the other slices of bread.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
Add the sandwiches and cook them until they are lightly browned on both sides and the cheese is melted, about 2 minutes per side.
Remove from the skillet and cut each sandwich in half.
Step 5: Garnish and Serve
Ladle the soup into bowls.
Garnish with the reserved coconut milk, a dash more cayenne, and ground pepper to taste.
Serve alongside the grilled cheese and apple sandwiches for a delightful and warming meal.
Enjoy!
