Description
Roasted butternut squash soup paired with dairy-free grilled cheese is the ultimate comfort food for chilly days. This creamy, velvety soup bursting with sweet and savory flavors complements a crispy grilled cheese sandwich, making it an irresistible meal year-round. Easy to prepare and customizable with fresh ingredients, this delightful duo will warm your soul and impress your guests.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 slices sourdough bread
- 1 cup dairy-free cheese shreds
- 2 tbsp vegan butter
Instructions
- Preheat oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, drizzle with olive oil, and sprinkle salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash roasts, heat olive oil in a pot over medium heat. Add onions and garlic; sauté until soft (about 5 minutes).
- Once roasted, scoop the squash flesh into the pot with onions and garlic. Add vegetable broth and coconut milk; blend until smooth using an immersion blender.
- For the grilled cheese, spread vegan butter on one side of each slice of bread. In a skillet over medium-low heat, place one slice butter-side down, add dairy-free cheese on top, then cover with another slice butter-side up. Cook until golden brown on both sides (about 3 minutes each).
- Serve hot by pouring yourself a bowl of soup alongside the grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl of soup (1 cup) + 1 grilled cheese sandwich
- Calories: 490
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg