Butternut Squash Soup with Apple Grilled Cheese Sandwiches

• servings: 4 servings
• total time: 45 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

3/4c heavy cream

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

Directions

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.

Nutrition

• Calories: 419 kcal
• Total Fat: 23 g
• Saturated Fat: 11 g
• Unsaturated Fat: 0 g
• Cholesterol: 26 mg
• Sodium: 827 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 8 g
• Total Sugars: 10 g
• Protein: 14 g