Sweet Sage Grilled Cheese + Butternut Squash Soup
There’s nothing wrong with the classic grilled cheese and tomato soup. In fact, it’s one of my favorite things! But, sometimes we need to take a break from the routine and create something different. This sweet grilled cheese uses a blend of cheese that melt perfectly together with honey and go great for dipping in a butternut squash soup.
Sweet Sage Grilled Cheese + Butternut Squash Soup
There's no such thing as too much cheese and this recipe highlights that. The 5 kinds of cheese in this sandwich marry perfectly with the honey and are perfect for dipping into this classic butternut squash soup.
Ingredients
Grilled Cheese
- 8 sliced sourdough bread sub gluten-free bread for gluten-free!
- ½ cup ricotta
- 2 oz. cream cheese
- ½ cup goat cheese
- 1 cup fontina shredded
- 1 cup sharp white cheddar shredded
- 2 T honey
- 1 t sage
- ½ t thyme
- ½ t rosemary
- ¼ t sea salt
- ¼ t black pepper
- ¼ t nutmeg
- ¼ t cinnamon
- butter for cooking the grilled cheese
Butternut Squash Soup
- 1 butternut squash cubed
- olive oil for drizzling
- salt
- pepper
- ½ cup white wine
- 1 cup vegetable broth
- ½ t sea salt
- ½ t pepper
- ½ t sage
- ½ t thyme
- ½ cup heavy cream
- goat cheese optional
Instructions
Grilled Cheese
- Combine the ricotta, cream cheese, goat cheese, fontina, sharp white cheddar, honey, sage, thyme, rosemary, sea salt, pepper, nutmeg, and cinnamon.
- Spread the mixture evenly on one slice of your sourdough bread.
- Melt your butter in a pan over low/med. Add your grilled cheese once melted.
- Using a spoon, baste your grilled cheese with the melted butter as it's cooking.
- After about 1-2 minutes or until golden on one side, flip your grilled cheese. Cook for an additional 1-2 minutes or until golden on the other side.
Butternut Squash Soup
- Preheat oven to 400° F.
- Line a baking sheet with parchment paper and add your cubed butternut squash. Drizzle with olive oil and season with salt and pepper. Mix with a spoon to make sure everything is coated.
- Bake for 30-40 minutes or until lightly golden.
- Add everything in the pan, olive oil and all, to a blender or food processor. Blend until smooth.
- Add the butternut squash puree, white wine, vegetable broth, sea salt, pepper, sage, and thyme to a pot and combine. Bring it to a boil.
- Once boiling, reduce it to a simmer and let it cook for 20 minutes.
- Add the heavy cream and cook for an additional 5 minutes. Taste it as you go and season to your liking!
- Garnish your bowl of soup with crumbled goat cheese. (optional)
