Grilled Cheddar Cheese, Apple & Onion Sandwich with Butternut Squash Soup
An elevated spin on a classic duo - your new favorite soup and sandwich combination is here. If you can't find Butternut Squash in the produce section, check the freezer aisle. Two ten ounce bags will totally suffice.
Equipment
- Blender
Ingredients
Butternut Squash Soup
- 1 Butternut Squash Peeled and cubed. Or, 2 10oz bags of frozen Butternut Squash.
- 3/4 White Onion Roughly Chopped.
- 1/2 Apple Sliced.
- 1 cup Vegetable Stock
- 1 tbsp Olive Oil
- 2 tbsp Sage Fresh - minced.
- 1 tsp Salt Plus more, as needed.
- 1/2 tsp Pepper Plus more, as needed.
- Optional garnishes (chili crunch, sage, etc.)
Grilled Cheddar Cheese, Apple & Onion Sandwich
- 4 slices Bread Like Dave's Killer Bread
- 1 cup Cheddar Cheese Like Kerrygold, grated.
- 1/2 Apple Thinly sliced.
- 1/4 White Onion Thinly sliced.
- 2 tbsp Butter Like Vital Farms.
- 1 tbsp Sage Fresh - minced.
- 2 tsp Red Pepper Jelly Like Bonnie's
Instructions
Butternut Squash Soup
- Preheat the oven to 375. If using a whole Butternut Squash, peel and cube and add to a parchment-lined baking sheet with sliced onion and apple. Toss with olive oil, salt and pepper.
- Roast in the oven for 45 minutes to one hour (until everything has softened). If using frozen squash, heat according to package instructions and set aside until apple and onion have roasted.
- Add roasted vegetables (and prepared squash, if using frozen) to a high powered blender with one cup of vegetable broth. Blend until smooth and season with salt and pepper to taste.
- Pour soup into a medium dutch oven or pot and heat on low until ready to serve. Whilst serving, top with optional garnishments.
Grilled Cheddar Cheese, Apple & Onion Sandwich
- Preheat oven to 350. Evenly butter both sides of each slice of bread. Heat medium nonstick skillet over medium heat (we are going to make one sandwich at a time) and add one buttered slice of bread.
- Top with 1/4 cup grated cheese, half of the onion and apple slices, half of the minced Sage and another 1/4 cup of cheese. Add 1 tsp jelly to another piece of bread and place that on top of that in the skillet, jam side in the middle.
- Gently press together and cook until under side takes on a nice golden color - a few minutes. Carefully flip the sandwich onto the other side.
- Cook for another couple of minutes until sandwich is golden and crisp on both sides.
- Keep sandwich warm in preheated oven until you make your second sandwich. Assemble the other sandwich by repeating the same method. Cut sandwiches in half and serve along side a bowl of Butternut Squash Soup.
