Butternut Squash Soup with Grilled Cheese

Steps

1. 1Prep the vegetables

   Cut the butternut squash in half lengthwise and scoop out the seeds. Cut the red bell pepper in half and remove the seeds. Halve the tomatoes.

   Butternut squashTomatoBell pepper
2. 2Roast the vegetables

   Place the butternut squash halves, bell pepper, tomatoes, and whole garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast in a preheated oven until the vegetables are soft and lightly caramelized.

   Roast at around 200°C (400°F) for 35-45 minutes until the squash is tender.

   Butternut squashTomatoBell pepperGarlicOlive oilSaltBlack pepper
3. 3Peel the garlic

   Remove the roasted garlic cloves from their skins by squeezing them out.

   Garlic
4. 4Blend the soup

   Scoop the flesh from the roasted butternut squash and add it to a pot along with the roasted tomatoes, bell pepper, and peeled garlic. Add the vegetable stock and blend until smooth using an immersion blender.

   Butternut squashTomatoBell pepperGarlicVegetable stock
5. 5Add the cream

   Stir in the heavy cream and mix until well combined. Adjust seasoning with salt and pepper to taste.

   Heavy creamSaltBlack pepper
6. 6Make the grilled cheese

   Grate the cheese. Butter one side of each slice of sourdough bread. Place cheese between two slices with the buttered sides facing out. Cook in a pan over medium heat, flipping once, until both sides are golden brown and the cheese is melted.

   Use medium heat to ensure the bread toasts evenly without burning before the cheese melts.

   SourdoughCheeseButter
7. 7Serve and garnish

   Ladle the soup into bowls. Drizzle with a swirl of cream or olive oil, sprinkle with red pepper flakes and chopped fresh parsley. Serve alongside the grilled cheese sandwiches.

   Olive oilChili flakesParsley