Butternut Squash Soup with Loaded Grilled Cheese 

Ingredients

Butternut Squash Soup

• 1 butternut squash
• 1 head of garlic
• 1 small red onion
• 1 red bell pepper
• 4 medium carrots
• 9 oz container of cherry tomatoes
• 3 sprigs of thyme
• Olive oil
• 3 cups of vegetable broth
• 1/2 cup panko bread crumbs
• 4 sage leaves
• 2 tbsp butter
• Salt and pepper to taste
• Chicken bouillon (optional)

Loaded Grilled Cheese

• 1 loaf of brioche/sourdough bread
• 8 oz of gruyere
• 8 oz of smoked cheddar
• 8 oz of bacon (half a package)
• 1 red onion
• Butter
• Dijon (optional)

Instructions

1. Set your oven to 385 degrees Fahrenheit.
2. Wash and dry all produce.
3. Peel your carrots. Deseed both butternut squash and bell pepper. Chop your butternut squash, onion, and bell pepper in half.
4. On a large baking sheet distribute your butternut squash, garlic, onion, bell pepper, cherry tomatoes, and carrots. Drizzle olive oil on all vegetables, coating evenly. Pick the thyme leaves from the sprigs, and distribute evenly. Season with salt as well!
5. Place baking sheet into oven for 45 min – 1 hour. You know it is done when your butternut squash is fork tender in the thickest part.
6. While that is roasting, we will prepare everything for the grilled cheese. Set out your butter to soften so you can spread on the bread. Cook the onion low and slow until richly browned. Shred both your cheeses for your grilled cheese. Then cook your bacon in a baking sheet with the rest of your veggies at their last 15 minutes.
7. Once veggies are roasted and butternut squash is soft, take out of the oven and let stand for 10-15 minutes. You want to do this because you’re going to be handling the squash and the garlic and it’s easier if they’re not piping hot.
8. While those are standing, take a large pot and add your vegetable stock. Bring it to simmer.
9. Add your veggies in the pot (if using an immersion blender), scoop out your butternut squash, and squeeze your head of garlic to get out all the cloves. If you’re using a blender add all your veggies straight into the blender (still scoop out squash and squeeze garlic) and your warmed broth.
10. Blend thoroughly.
11. Let everything simmer in the pot for at least 10 minutes (longer is better) to get all the flavors acquainted.
12. While that’s simmering, brown your butter for the breadcrumb topping. Take the 3 tbsp of butter in a small pot on medium low heat, let brown. Chop up your sage leaves and add those in, let crisp for 1 minute and then add your panko bread crumb. Let those get brown and set aside.
13. Make your grilled cheese. Butter one side of each slice of bread. Place your bread butter side down in a medium heated pan. Add the cheese, onion, bacon, and your other slice of bread butter side up (if you’re adding dijon, spread on this slice of bread opposite of the buttered side). Let each side get brown and crispy, making sure the cheese is melted all the way through.
14. Once soup is done simmering taste for salt. I added a little chicken bouillon at this point, 1 tsp.
15. Plate your grilled cheese, then in a bowl add your soup, and then your breadcrumbs on top.
16. Enjoy!

Tips & Notes