Sunday Soup and Sandwich

ImageTo me there is nothing more comforting on a cold New England night then a piping bowl of soup and a crispy grilled cheese… so here is my recipe for a twist on the classic duo!

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Butternut Squash and Sweet Potato Bisque

Yields 10 servings (about 2 cups per serving)

Ingredients

2 tablespoons of olive oil

1 red onion (rough chop)

2 gloves of garlic (smashed)

2 carrots (peeled, chopped)

3 sweet potatoes (peeled, chopped)

1/2 large or 1 small butternut squash (peeled, seeded, chopped)

3 small apples (peeled, chopped)

32 fluid oz. of vegetable stock

4 cups of water

2 tablespoons of brown sugar

1/4 teaspoon of freshly grated nutmeg

1/4 teaspoon of cayenne pepper

Salt and pepper to taste

Scallions to garnish

Directions

Begin by heating some olive oil in a large pot over medium heat.  After sauté the onion and garlic until they caramelize.  Then add carrots, sweet potatoes, butternut squash and apples and cook for 5-7 minutes.  Season with brown sugar, nutmeg, cayenne and cover with stock and water.  Cover the pot and cook until the vegetables become tender.  Salt and pepper to taste.  Then use an immersion blender to puree or transfer to a blender (be careful blending hot liquids – remove from heat and let the soup cool first).  Garnish with scallions and ground black pepper (alternative garnishes: pumpkin seeds, crumbled gorgonzola cheese, and/or matchstick apples).

Caramelized Onion Grilled Cheese

Yields 1 sandwich

Ingredients

2 tablespoons of butter or olive oil

2 pieces of marble rye bread

1/2 of a small red onion (cut into thin rings)

1 slice of American cheese

2 tablespoons of crumbled Gorgonzola cheese

1/2 granny smith apple (peeled and thinly sliced)

Directions

Heat a tablespoon of olive oil in a small sauté pan. Sauté the rings of red onion over low heat and add salt.  Stack the American cheese and apples on a slice of rye bread.  Then top with Gorgonzola and red onion.  Spread butter on either side of the bread and place in a heated skillet.  Cook sandwich over low heat covered (about 7 minutes per side).  *Cook the sandwich slow over low heat to achieve crispy golden bread and melted cheese. Pair along with the butternut squash and sweet potato bisque.