Go Back

Winter Soup

butternut & sweet potato soup with grilled cheese
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:45 minutes
Course: Bread, Main Course
Keyword: Grilled Cheese, Soup
Servings: 5

Ingredients

Soup:

  • 1 butternut squash, halved
  • 1 sweet potato, peeled and cubed
  • 2 medium carrots, peeled and chopped
  • 1 onion, peeled and cubed
  • 1 garlic bulb, top removed
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 3-4 cups vegetable or chicken stock, adjust to taste
  • 2-3 cups milk, adjust to taste
  • 1/2 tbsp smoked paprika
  • 1 tsp cumin

Grilled Cheese:

  • Bread, sliced
  • Mozzarella cheese, grated
  • Cheddar cheese, grated
  • Butter

Instructions

  • Preheat your oven to 400F/200C. On a roasting tray, add the squash, sweet potato, carrots, onion and garlic in a single layer. Place the thyme and rosemary on top and drizzle generously with olive oil, and season with salt and pepper. Roast the vegetables for 30-40 minutes or until softened and slightly golden.
  • Place all the vegetables into a blender and squeeze out the garlic. Add in the stock, milk, paprika, cumin, and blend until smooth. Adjust the level of stock and milk to get desired consistency. Season with salt and pepper to taste.
  • Grilled Cheese: add the cheeses between 2 slices of bread. In a pan over medium heat, melt in some butter and toast the sandwiches until golden brown on both sides. Serve with a bowl of warm soup.