Roasted Butternut Squash Tomato Soup with Grilled Cheese

35 mins
Serves 1
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Directions

  1. 1Preheat oven to 425F and line a baking sheet with parchment paper.
  2. 2Add the squash, tomatoes and onion to the baking sheet. Drizzle with oil and season with salt and pepper, tossing to coat.
  3. 3Roast for 35-40 minutes until tender and slightly charred.
  4. 4In a high powered blender, add the garlic, beans, tomato paste, thyme and paprika.
  5. 5Transfer in the roasted vegetables and the broth.
  6. 6Blend until smooth and creamy.
  7. 7Transfer to a pot and stir in the milk.
  8. 8Heat on medium low heat until warmed through.
  9. 9Taste and add salt and pepper as needed (typically about 1 tsp salt and 1/2 tsp fresh black pepper).
  10. 10Serve in bowls topped with cream and fresh basil.
  11. 11Make grilled cheese with sliced sourdough, shredded cheddar and Gruyère (or swiss) mix, and softened butter.
  12. 12Cook grilled cheese until golden brown.
  13. 13Top grilled cheese with parmesan and parsley.

Ingredients

  • 3 cups cubed butternut squash
  • 10 -12 tomatoes (campari and Roma mix)
  • 1 small yellow onion, peeled and quartered
  • 3 garlic cloves, peeled
  • 1 can cannellini beans, drained and rinsed
  • 3 tbsp tomato paste
  • 4 sprigs fresh thyme, leaves
  • 2 tsp paprika
  • 1 cup chicken or vegetable broth
  • 1 cup whole milk or cream
  • 2 tbsp olive oil
  • Salt
  • pepper
  • Basil
  • Sliced sourdough
  • Shredded cheddar and Gruyère (or swiss) mix
  • Butter, softened
  • Parmesan
  • parsley

Equipment

sheet panblenderpotbaking sheetparchment paper

Tips

  • Roast vegetables until tender and slightly charred.
  • Blend all ingredients until super smooth and creamy.
  • Serve soup topped with cream and fresh basil.
  • Cook grilled cheese until golden brown.