Umami Recipes
Umami Recipes

Butternut Squash Soup with Apple Grilled Cheese Sandwiches

4 servings


45 minutes

total time


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


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.

Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)

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.


Serving Size



419 kcal

Total Fat

23 g

Saturated Fat

11 g

Unsaturated Fat

0 g

Trans Fat



26 mg


827 mg

Total Carbohydrate

43 g

Dietary Fiber

8 g

Total Sugars

10 g


14 g

4 servings


45 minutes

total time
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