Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsgrapeseed oil or coconut oil, divided1cupchopped onion2tablespoonsminced fresh ginger1teaspoonground cumin1teaspoonground turmeric¼teaspooncayenne pepper, plus more for garnish5cupscubed (1-inch) peeled butternut squash1(15 ounce) canlight coconut milk, divided2cupslow-sodium no-chicken broth or chicken broth1smallapple, thinly sliced, divided¾teaspoonsalt1tablespoonlime juice4sliceswhole-wheat country bread1cupshredded smoked Gouda or Cheddar cheeseGround pepper for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsgrapeseed oil or coconut oil, divided
1cupchopped onion
2tablespoonsminced fresh ginger
1teaspoonground cumin
1teaspoonground turmeric
¼teaspooncayenne pepper, plus more for garnish
5cupscubed (1-inch) peeled butternut squash
1(15 ounce) canlight coconut milk, divided
2cupslow-sodium no-chicken broth or chicken broth
1smallapple, thinly sliced, divided
¾teaspoonsalt
1tablespoonlime juice
4sliceswhole-wheat country bread
1cupshredded smoked Gouda or Cheddar cheese
Ground pepper for garnish
DirectionsHeat 1 tablespoon 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 (reserve 4 tablespoons for garnish, if desired), 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.Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)Divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat the remaining 1 tablespoon 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 ground pepper, if desired.To make aheadRefrigerate soup (Steps 1-2) for up to 3 days.Originally appeared: EatingWell Magazine, October 2019; updated November 2022
Directions
Heat 1 tablespoon 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 (reserve 4 tablespoons for garnish, if desired), 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.Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)Divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat the remaining 1 tablespoon 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 ground pepper, if desired.To make aheadRefrigerate soup (Steps 1-2) for up to 3 days.
Heat 1 tablespoon 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 (reserve 4 tablespoons for garnish, if desired), 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.
Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)
Divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese and bread. Heat the remaining 1 tablespoon 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 ground pepper, if desired.
To make ahead
Refrigerate soup (Steps 1-2) for up to 3 days.
Originally appeared: EatingWell Magazine, October 2019; updated November 2022
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Nutrition Facts(per serving)419Calories23gFat43gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
