Butternut squash soup + fancy grilled cheese

April 15, 2012 at 3:57 pm Leave a comment

Everyone knows how to make grilled cheese – bread + butter + cheese. This is a grilled cheese turned a bit fancy – delicious chia seed bread, leftover garlic butter, a combination of mozzarella, aged cheddar, Grana Pandano (a hard cheese similar to asiago or parmesan) and sprinkled with chopped green onions and parsley and then grilled golden brown. On the side is an old standby – butternut squash soup. What a lovely lunch.

Butternut squash soup
Serves 4-6 people

1 package of chopped, frozen butternut squash (or one small butternut squash cut up into 1″ cubes)
2 medium sized carrots, coarsely chopped
2 medium sized potatoes or 5-6 baby potatoes, coarsely chopped
1 medium apple, cored, peeled and chopped
3 shallots, chopped
2 tablespoons olive oil
1 tablespoon dried herbes de Provence
1 litre of vegetable stock

Combine squash, carrot, potatoes and shallots in a bowl and toss with oil and herbs. Spread out on a large baking sheet and bake at 350F for 45-60 minutes, or until the vegetables are soft. Pour them into a large pot and add the vegetable stock and blend until smooth with a hand blender (or blend the veggies and stock in batches in a regular blender / food processor). Simmer on low until the mixture is heated through, and add water to adjust the thickness of the soup.


Entry filed under: Cooking, Recipes. Tags: , , , .

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