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Butternut Squash Soup with Grilled Cheese
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Butternut Squash Soup with Grilled Cheese

55 minServes 4Nutri-Score C€€
from @yarindanieli30 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butternut squash (peeled, seeded and cubed)Produce1 piece
  • onion (chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • carrot (peeled and chopped)Produce1 piece
  • vegetable stockPantry800 ml
  • heavy creamDairy120 ml
  • butter (divided)Dairy60 g
  • olive oilPantry15 ml
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • sourdough bread (sliced)Bakery8 pieces
  • cheddar cheese (sliced or grated)Dairy200 g

per serving

Nutrition

488kcal

Carbs
53 g
Proteins
16 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Immersion blender
  • Frying pan
  • Spatula

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. Blend the soup

    • Blend the soup until completely smooth with an immersion blender.
    • Stir in the heavy cream and adjust the seasoning.
    Step 3

  4. 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.
    Step 4

  5. Serve

    • Ladle the warm butternut squash soup into bowls.
    • Cut the grilled cheese into halves and serve alongside for dipping.
    Step 5
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