Ingredients
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2 tablespoons grapeseed oil or coconut oil, divided
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1 cup chopped onion
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2 tablespoons minced fresh ginger
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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¼ teaspoon cayenne pepper, plus more for garnish
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5 cups cubed (1-inch) peeled butternut squash
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1 (15 ounce) can light coconut milk, divided
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2 cups low-sodium no-chicken broth or chicken broth
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1 small apple, thinly sliced, divided
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¾ teaspoon salt
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1 tablespoon lime juice
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4 slices whole-wheat country bread
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1 cup shredded smoked Gouda or Cheddar cheese
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Ground pepper for garnish
Directions
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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.
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Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)
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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.
