Butternut Squash Soup with Grilled Cheese
Fighting off a winter cold? Then nothing should sound better than Butternut Squash Soup with Grilled Cheese.
Ingredients
- Soup
- 1 (2-3 lb.) butternut squash, peeled and seeded
- 2 Tbsp. unsalted butter
- 1 onion, chopped
- 2 ribs celery, chopped
- 6 cups chicken broth
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Grilled Cheese
- 2 Tbsp. olive oil
- 8 oz. mushrooms, sliced
- 1 onion, sliced
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbsp. butter
- 4 slices bread
- 1 cup shredded gouda cheese
Instructions
- Soup
- Cut squash into 1-inch pieces. In a large pot over medium heat, melt butter. Add onion and celery and cook about 8 minutes. Add squash and broth. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Blend soup with immersion blender until smooth. Season with nutmeg, salt and pepper, and keep warm.
- Grilled Cheese
- In a medium pan over medium heat, add oil, mushrooms, onion, salt and pepper. Sauté until golden brown, about 10 minutes. Set aside.
- In a separate skillet over medium heat, melt butter. Meanwhile, assemble sandwiches. On one slice of bread, layer gouda, mushroom mixture and more gouda. Top with bread and repeat for remaining sandwiches. Fry in butter, then serve with soup.
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