Categories: Meals
Ingredients
- 2 tbsp. grapeseed oil, divided
- 1 cup chopped onion
- 2 tbsp. minced fresh ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp cayenne pepper, plus more for garnish
- 5 cubes cubed peeled butternut squash
- 15 oz. can light coconut milk, divided
- 2 cups chicken broth
- 1 small apple, thinly sliced, divided
- 3/4 tsp salt
- 1 tbsp. lime juice
- 4 slices country bread
- 1 cup shredded smoke Gouda or Cheddar cheese
- Black pepper, for garnish
Directions
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Heat 1 tbsp. oil in a large saucepan over medium heat. Add onion and ginger; cook, stirring, until starting to soften, about 3 minutes. Add cumin, turmeric, and cayenne; cook, stirring, for 30 seconds. Add squash, coconut milk (reserving 4 tbsp. for garnish), broth, half the apple slices and salt. Bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, about 20 minutes. Stir in lime juice. Remove from heat.
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Puree the soup in the pan using an immersion blender.
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Divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat the remaining 1 tbsp. oil in a large nonstick skillet over medium heat. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted, about 2 minutes per side. Cut in half. Garnish the soup with the reserved coconut milk, more cayenne and black pepper.