Butternut Squash Soup with Waffled Grilled Cheese

Butternut Squash Soup with Waffled Grilled Cheese

Coconut Sage Butternut Squash Soup with Waffled Grilled Cheese

This is a super simple but delicious butternut squash soup recipe. Onions, garlic, sage, butternut squash, coconut milk, vegetable broth and spices are pureed together for a creamy soup. Drizzled with some coconut milk and served with waffled grilled cheese and you’ve got yourself a satisfying dinner for a cozy night. The waffled grilled cheese is as simple as making it in a waffle iron!

Mixed & Measured | Butternut Squash Soup
Mixed & Measured | Butternut Squash Soup
Mixed & Measured | Butternut Squash Soup
Mixed & Measured | Butternut Squash Soup
Mixed & Measured | Butternut Squash Soup
Mixed & Measured | Butternut Squash Soup

Ingredients

  • 1 large butternut squash, peeled and chopped into 1-inch pieces

  • 6 sage leaves, chopped  

  • 1 large yellow onion, roughly chopped

  • 3 large garlic cloves, roughly chopped

  • ¼ tsp ground cinnamon

  • ¾ tsp paprika

  • ¼ tsp red chili flakes

  • ½ tsp salt

  • ½ tsp pepper

  • 1 (15oz) can coconut milk, plus more for drizzling on top (optional)

  • 3 cups vegetable broth (I always recommend Better Than Bouillon Organic Vegetable Base. So much better than the boxed broth)

  • Sourdough bread

  • Butter

  • Gruyère cheese, grated

 Directions

  1. Cut the butternut squash in half. Remove the seeds and stringy parts from the inside. Using a peeler, remove the skin, then roughly chop the squash into about 1-inch cubes. Set aside. 

  2. In a large pot, heat a little bit of olive oil over medium-high heat. Add the chopped onions and garlic and sauté until onions become translucent. Add the chopped butternut squash, cinnamon, paprika, chili flakes, salt and pepper. Sauté for a couple minutes.

  3. Add the coconut milk and vegetable broth. Bring to a boil then reduce heat to medium-low and cook for about 20, until the squash is soft. 

  4. Once the squash is completely soft and cooked through, purée using a handheld blender until completely smooth. Taste and add more spices if necessary. (If you don’t have a handheld blender, let the soup cool a bit, then transfer to a blender and blend until smooth. Transfer back to the pot.)

  5. Turn heat down to low until ready to serve.

  6. Time for the waffled grilled cheese: Heat your waffle iron. Butter the tops of two slices of bread. Place one slice, butter side down, on the waffle iron, top with some Gruyère then place the other slice of bread on top, butter side up. Lightly press your waffle iron and heat, watching it carefully, until the cheese is melted and the bread is golden brown. Repeat with however many grilled cheeses you’d like.

  7. Pour soup in bowls, drizzle with coconut milk and serve with the waffled grilled cheese!

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