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–+ servings
Fall Squash Soup

Fall Squash Soup with Grilled Cheese

Pasquale Sciarappa
The creamy, slightly sweet squash soup and the savory, cheesy grilled cheese complement each other perfectly, making for a satisfying and heartwarming fall meal.
4.60 from 5 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine American
Servings 4

Ingredients
  

For the Squash Soup:

  • 1 (2.5 lb.) Butternut Squash peeled, seeded, and cubed
  • 1 (1.5 lb.) Acorn Squash seeded and cubed
  • 3 Golden Yukon Potatoes peeled and cubed
  • 1 Yellow Onion peeled and cubed
  • 4 Garlic Cloves smashed
  • 1 (2 in.) Turmeric Root peeled
  • 2 oz. Butter unsalted
  • 4 Sage Leaves
  • 2 Thyme Sprigs
  • 6 cups Chicken Stock
  • 1/2 cup Heavy Cream
  • Extra Virgin Olive Oil
  • Salt and Black Pepper to taste

For the Grilled Cheese:

  • Fontina Cheese shredded
  • Italian or Sourdough Bread
  • Extra Butter for grilling

Instructions
 

For the Squash Soup:

  • In a large soup pot, add a drizzle of olive oil and melt the unsalted butter over medium heat.
  • Add the smashed garlic cloves and cubed onion. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  • Toss in the sage leaves and thyme sprigs and sauté for about 1 minute.
  • Add the turmeric, cubed butternut and acorn squash, as well as the cubed potatoes to the pot. Stir well to combine with the aromatics. Season with salt and black pepper.
  • Pour in the chicken stock, ensuring the squash and potatoes are well-covered. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for about 25-30 minutes or until the vegetables are tender.
  • Remove the soup from heat, and discard the sage leaves and thyme sprigs. Use an immersion blender or a regular blender (in batches, if necessary) to purée the soup until silky smooth.
  • Return the pureed soup to low heat. Stir in 1/4 cup of the heavy cream, allowing the soup to heat through.

For the Grilled Cheese:

  • Place a generous amount of shredded Fontina cheese between slices of Italian or Sourdough bread to create your grilled cheese sandwiches.
  • In a skillet, melt a bit of butter over medium heat. Place the sandwiches in the skillet and cook until golden brown and the cheese is melted, about 3-4 minutes per side.

Serve:

  • Ladle the warm, creamy squash soup into bowls and garnish with a drizzle of the remaining heavy cream or a sprinkle of fresh herbs.
  • Pair the soup with the hot, crispy grilled cheese sandwiches.

Video

Keyword acorn squash, butternut squash, fontina cheese, grilled cheese, soup, squash, squash soup
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