Butternut Squash Soup with Apple Grilled Cheese Sandwiches
Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper. And creamy butternut squash soup with ginger, cumin and turmeric is a nice change of pace from grilled cheese's usual tomato soup partner. If you have a sensitive palate, you can cut back on the spices. Be sure to use seasonal squash for the best squash flavor. Serve the duo for a comforting and easy weeknight dinner for the family. The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Ingredients
- 2 tablespoons grapeseed oil or coconut oil, divided
- 1 cup chopped onion
- 2 tablespoons minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, plus more for garnish
- 5 cups cubed (1-inch) peeled butternut squash
- 1 (15 ounce) can light coconut milk, divided
- 2 cups low-sodium no-chicken broth or chicken broth
- 1 small apple, thinly sliced, divided
- ¾ teaspoon salt
- 1 tablespoon lime juice
- 4 slices whole-wheat country bread
- 1 cup shredded smoked gouda or cheddar cheese
- ground pepper for garnish