Cozy up with Butternut Squash Soup and Apple Grilled Cheese Sandwiches - A Perfect Fall Meal

This delicious Butternut Squash Soup is the perfect fall meal, especially when paired with warm Apple Grilled Cheese Sandwiches. The soup is creamy and flavorful, while the sandwiches add a delightful crunch and sweetness. With this recipe, you can easily whip up a cozy and satisfying meal for yourself or your family.

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Butternut Squash Soup and Apple Grilled Cheese Sandwiches

• Servings: 4

• Cook Time: 30 minutes

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

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Instructions

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 of 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.

Nutrition Facts

Serving Size: 1 ½ cups soup & ½ sandwich

Per Serving: 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.

Exchanges: 3 fat, 2 starch, 1 high-fat protein, 1 vegetable, 1/2 fruit

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