Butternut Squash Soup with Grilled Cheese

Method

1. 01
   Step 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. 02
   Step 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.

   Note

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

   Butternut squashTomatoBell pepperGarlicOlive oilSaltBlack pepper
3. 03
   Step 3Peel the garlic

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

   Garlic
4. 04
   Step 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. 05
   Step 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. 06
   Step 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.

   Note

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

   SourdoughCheeseButter
7. 07
   Step 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