Description
A cozy fall favorite, this butternut squash soup is velvety, comforting, and packed with flavor—paired perfectly with a golden, gooey grilled cheese sandwich.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh thyme, a few sprigs
- 4 slices sourdough bread
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized.
- In a large pot, heat olive oil and sauté onion and garlic until translucent.
- Add roasted squash to the pot, pour in vegetable broth, and simmer for 10 minutes. Stir in nutmeg and thyme.
- Remove thyme sprigs and blend the soup until smooth. Stir in coconut milk and adjust seasoning.
- Butter bread slices and sandwich cheese inside. Grill in a skillet over medium heat until golden and melted.
- Serve soup hot, garnished with herbs and a swirl of coconut milk, alongside grilled cheese for dipping.
Notes
- For extra creaminess, blend with a high-speed blender.
- Add chili flakes for a spicy kick.
- Use smoked cheese for a flavor twist.
- Soup can be frozen up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: butternut squash soup, grilled cheese, fall comfort food, vegetarian soup, cozy meals