Butternut Squash Soup w/Apple Grilled Cheese Sandwiches

Original cookbook page 48

Layering apple slices into these sandwiches adds another dimension to a favorite grilled cheese and tomato soup combination.

Ingredients

• 2 cups low-sodium no-chicken broth or chicken broth
• 1 small apple, thinly sliced, divided
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 4 slices whole-wheat country bread
• 1 cup shredded smoked Gouda or sharp Cheddar cheese
• Coconut oil, divided
• 1 cup chopped onion
• 2 tablespoons minced fresh ginger
• 1 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• plus more for garnish
• 1 cups cubed (1-inch) peeled butternut squash
• 1/3 cup canned light coconut milk, divided

Instructions

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and ginger; cook, stirring, until starting to soften, about 3 minutes. Add cumin, turmeric and cayenne; cook, stirring, for 30 seconds. Add squash, coconut milk (reserve 2 tablespoons for garnish), 6 apple slices and broth. Cover and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, about 20 minutes. Stir in lime juice.
2. Puree the soup in the pan using an immersion blender or in batches in a blender until smooth. Season with salt and pepper.
3. Divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat the remaining 1 tablespoon oil on a large nonstick skillet over medium heat. Cook the sandwiches until golden and browned on both sides and the cheese is melted, about 2 minutes per side. Cut in half. Garnish soup with the reserved coconut milk, cayenne and grilled cheese, if desired.