Creamy Butternut Squash Soup and Chipotle Jack & Apple Grilled Cheese

BUTTERNUT SQUASH
INGREDIENTS:
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2.5 cups of butternut squash, cubed
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1 L vegetable stock
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1 shallot, diced
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2 cloves of garlic, minced
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1 celery stalk, diced
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1 cup of coconut milk (I used Silk)
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1/2-1 teaspoon turmeric powder
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1/4-1/2 teaspoon cinnamon
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1/2-1 teaspoon cayenne pepper (depending on if you like spice or not)
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1 tablespoon olive oil
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Salt & pepper to taste
DIRECTIONS:
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Heat a pot over medium heat. Add in 1 tablespoon olive oil, shallot, garlic, and celery. Saute for about 10 minutes (until celery has softened)
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add in turmeric, cinnamon, and cayenne. Saute for another minute or 2, stirring.
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Add in vegetable stock and squash. Bring to a boil and reduce to a simmer. Cook until squash is tender to a fork.
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Add 1 cup of coconut milk. Blend in blender until soup is smooth and creamy. Return to the pot and simmer for another 2-3 minutes.
GRILLED CHEESE
INGREDIENTS: (for 1 serving)
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1 piece of whole grain bread (or bread of choice)
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2-3 slices of desired cheese (I used Boar's Head chipotle jack because I love spicy things, duh.)
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Rotisserie chicken (a handful of shredded pieces)
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Thinly sliced apple
DIRECTIONS:
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Slice cheese, apples, and shred chicken.
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Layer onto piece of bread (which should be cut in half).
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Toast in toaster oven until desired meltiness!
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Enjoy and dip in soup.