Curried Butternut Squash Soup paired with Apple, Caramelized Onion and Sage Grilled Cheese

Curried Butternut Squash Soup paired with Apple, Caramelized Onion and Sage Grilled Cheese

The use of yellow curry and chili powder adds just a subtle kick of flavor to this creamy, autumn soup, while still using the traditional butternut squash soup seasonings of cinnamon, nutmeg and clove. Pairing it with a smoked gouda and sage derby grilled cheese, sandwiched together with caramelized onions, red apple (sliced paper thin) and baby kale on a sweet, cinnamon bread, makes for the PERFECT combination of fall flavors.

Also, there’s no need to use a food processor for this soup, like most butternut squash soup recipes call for. I’ve found that mashing the butternut squash into the pot after it’s been roasted gives it the best consistency. It felt like eating adult baby food when I once tried blending it in the food processor, and no one wants that.

I used a very small butternut squash for this recipe that made 4 servings.

What you will need:
1 small butternut squash
2c onion soup broth
2 1/2 oz coconut milk
1/3 c yellow curry sauce (my favorite is the one from Trader Joe’s)
1 tbsp butter
1 tbsp cinnamon
1 tsp chili powder
a pinch of nutmeg
a pinch of clove
Coconut Greek yogurt to garnish

Preheat oven to 375 degrees Fahrenheit. Place the butternut squash on a baking sheet and roast for 45 minutes or until tender. Remove the seeds and discard. In a pot over medium heat, add the onion soup broth, yellow curry sauce and butternut squash. Mash the squash into the pot with a spoon and add your cinnamon, nutmeg, clove, coconut milk and butter. Serve garnished with coconut Greek yogurt.

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Now, to make this delicious, savory grilled cheese, you will need sage derby cheese, smoked gouda, thinly sliced red apple, caramelized onions, and baby kale, all sandwiched between two slices of sweet cinnamon bread. Grill in a pan with butter and serve with curried butternut squash soup.

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2 thoughts on “Curried Butternut Squash Soup paired with Apple, Caramelized Onion and Sage Grilled Cheese

  1. Pingback: Autumn Salad with Baby Kale, Red Apples, and Smoked Gouda in a Homemade Mustard Dressing | The Veggie Slaughterhouse

  2. Pingback: Butternut Squash and Cashew Puree with Cranberry Cinnamon Goat Cheese | The Veggie Slaughterhouse

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