Butternut Squash Soup (Gringa)

Serves 1
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Directions

  1. 1Cut and peel the butternut squash.
  2. 2Dice the butternut squash into 1-inch cubes.
  3. 3Toss the diced butternut squash with olive oil, salt, and pepper.
  4. 4Spread the seasoned butternut squash on a baking sheet and pop it in the oven.
  5. 5Once the butternut squash is soft, place it in a blender with heavy cream, chicken stock, smoked paprika, brown sugar, salt, sautéed shallots, and a suspicion of cinnamon.
  6. 6Puree until completely smooth, like baby food.
  7. 7Take a portion of the squash puree and add it to some chicken stock in a pot to make a soup.
  8. 8Whisk the soup until combined.
  9. 9Take two slices of sourdough bread and spread butter on all four sides.
  10. 10On the inside of the bread, add pesto, caramelized onions, Gruyere cheese, sharp cheddar cheese, and shredded chicken.
  11. 11Close the sandwich.
  12. 12Heat up some oil in a cast iron pan.
  13. 13Place the grilled cheese onto the pan and cook until both sides are golden brown.
  14. 14To ensure it cooks internally, add a tablespoon of water on the edges of the pan and cover with aluminum foil to create a steam chamber.
  15. 15Serve the grilled cheese with the butternut squash soup, topped with a pinch of smoked paprika.

Ingredients

  • 1 butternut squash
  • olive oil
  • salt
  • pepper
  • heavy cream
  • chicken stock
  • smoked paprika
  • brown sugar
  • cinnamon
  • 2 slices sourdough bread
  • butter
  • pesto
  • caramelized onions
  • Gruyere cheese
  • sharp cheddar cheese
  • shredded chicken
  • oil
  • 1 tablespoon water

Equipment

cutting boardknifevegetable peelerlarge bowlbaking sheetovenblenderpotwhiskcast iron pantongsaluminum foil