Sweat the aromatics

• Heat the olive oil and a knob of butter in a stockpot over medium heat.
• Add the onion, carrot and garlic and cook until softened and fragrant.

Simmer the squash

• Add the cubed butternut squash and the vegetable stock.
• Season with salt and pepper, bring to a boil, then lower the heat and simmer until the squash is tender.

Blend the soup

• Blend the soup until completely smooth with an immersion blender.
• Stir in the heavy cream and adjust the seasoning.

Grill the cheese sandwiches

• Butter the sourdough slices and fill them with the cheddar cheese.
• Grill in a frying pan over medium heat, pressing lightly, until golden and the cheese is melted, flipping once.

Serve

• Ladle the warm butternut squash soup into bowls.
• Cut the grilled cheese into halves and serve alongside for dipping.