Butternut Squash Soup with Coconut Milk & Grilled Cheese
A warm, creamy bowl of Butternut Squash Soup with Coconut Milk paired with perfectly grilled cheese sandwiches, perfect for chilly weather.
Ingredients
For the Soup
- 1 medium butternut squash, peeled and cubed (about 3-4 cups)
- 1 can (14 oz) coconut milk
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- to taste salt and pepper
- 1 teaspoon ground ginger (optional)
- 1 teaspoon curry powder (optional)
For the Grilled Cheese
- 4 slices of your favorite bread (sourdough works great!)
- 4 slices cheese (cheddar or gouda for extra flavor)
- to taste butter (for grilling)
Instructions
Preparation
- Peel and cube the butternut squash. Chop the onion and mince the garlic.
Cooking the Soup
- In a large pot, heat the olive oil over medium heat. Add onion and sauté until translucent, then add the garlic and cook for an additional minute.
- Add the butternut squash to the pot, stirring for a few minutes. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer until the squash is tender, about 15-20 minutes.
- Once tender, add the coconut milk, salt, pepper, and optional spices. Use an immersion blender to blend until smooth.
Making the Grilled Cheese
- While the soup cools slightly, butter one side of each slice of bread. Place cheese between two slices (butter-side out) and grill in a pan on medium heat until golden brown on both sides and the cheese melts.
Serving
- Ladle warm soup into bowls, slice the grilled cheese, and serve together.
Notes
For a sweeter soup, roast the butternut squash before adding it to the pot. You can swap out coconut milk with heavy cream for a richer version. Optionally add a dash of cayenne pepper for spice. Store leftovers in an airtight container in the refrigerator for 3-4 days.