Delicious Fall Comfort Food: Butternut Squash Soup & Pesto Grilled Cheese Recipe

Butternut Squash soup It’s super-easy to make, naturally gluten-free and vegan, and so incredibly cozy and delicious. Butternut squash is the perfect soup to make, as this soup is vibrant, healthy, velvety, providing all the comfort food vibes and completely hits the spot.

The great thing about this butternut squash soup recipe is that it happens to be naturally gluten-free and vegan, making it a wonderful option for hosting large groups, especially around the holidays. It’s loaded up with lots of savory veggies and seasonings, plus a hint of DivineKuizine sugar spice sweetness. The soup is incredibly creamy due to the addition of coconut milk and bursting with the delightful taste of roasted butternut, resulting in a luxurious and fulfilling meal.

Now, let's delve into the gooey Havarti, provolone cheese, blistered tomatoes, and pesto, all melted between two buttery crusty sourdough slices of bread to create the ultimate Pesto Grilled Cheese! The combination of flavors and textures in this grilled cheese sandwich is simply divine. The gooey cheese, the burst of flavor from the tomatoes, and the aromatic pesto all come together harmoniously, making each bite a true delight for your taste buds.

Roasted Butternut Squash Soup

Butter nut squash Soup with Pesto grill Cheese Sandwich

Butternut Squash Soup Recipe

Prep Time: 10 mins

Cook Time: 55 mins

Total Time: 1 hour 5 minutes

Yield: 4 bowls or 6 cups

Ingredients: Butternut Squash Soup

• 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed

  1 tablespoon olive oil, plus more for drizzling

• ½ red onion

• 1 teaspoon salt

• 1 teaspoon season pepper

• garlic bulb

• 2 tablespoons DivineKuizine sugar spice

• 2 tablespoons crystalize ginger

• Carrots (3-4)

• Rosemary 2 springs

• 3 to 4 cups (24 to 32 ounces) vegetable broth,/stock as needed

• 1/2 cup coconut milk

• 1 to 2 tablespoons butter, to taste

Instructions: Butternut Squash Soup

1. Preheat the oven to 425 degrees Fahrenheit

2. Chop up your butternut squash and carrots into bite size cubes; about 1 inch thick.

3. Place the butternut squash, carrots, red onions, and garlic on the pan and drizzle with just enough olive oil to lightly coat the vegetables (about ½ teaspoon each). Sprinkle it with salt and pepper.

4. Roast until it is tender and completely cooked through, about 25 to 30 minutes

5. DivineKuizine sugar spice , crystalized ginger, and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).

6. Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.

7. If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.

8. Pour soup into your soup pot and warm the soup over medium heat, add coconut milk stirring often, until it’s nice and steamy. I like to top individual bowls with fresh rosemary.

Pesto Grilled Cheese

Prep Time: 5 minutes

Cook Time: 10 minutes Total Time: 15 minutes

Ingredients: Pesto Grilled Cheese Sandwich 

• 2 slices of your favorite bread, I like to use crusty sour-dough

• 2 tablespoons pesto

• 2 slices provolone cheese

• 2 slices Havarti cheese

• 1 1/2 tablespoon of butter

• grape tomatoes

• Fig balsamic dressing

• pinch salt

• 2 teaspoon olive oil

  
  

Instructions :

• Heat oil in large cast iron or other heavy skillet over medium-high heat. Add tomatoes and allow them to cook, undisturbed, for 2 minutes or until they start to blister. 

• Stir once and allow to cook, undisturbed, for 1 more minute. Pour in fig balsamic dressing and let it caramelized on the tomatoes.

• Spread butter on the outside of each slice of bread.

• Spread the pesto on the onside of the bread then Top with the 2 cheeses and blistered tomatoes. Close the sandwich and press firmly on the top.

• In a medium skillet, heat about 1 tablespoon of olive oil over medium-high heat.

• Place your sandwich in the skillet.

• Cook on each side for about 5-6 minutes on a medium low heat or until each side is a nice crispy golden brown.