Creamy Butternut Squash Soup and Chipotle Jack & Apple Grilled Cheese



  • 2.5 cups of butternut squash, cubed 

  • 1 L vegetable stock 

  • 1 shallot, diced 

  • 2 cloves of garlic, minced 

  • 1 celery stalk, diced

  • 1 cup of coconut milk (I used Silk) 

  • 1/2-1 teaspoon turmeric powder 

  • 1/4-1/2 teaspoon cinnamon 

  • 1/2-1 teaspoon cayenne pepper (depending on if you like spice or not) 

  • 1 tablespoon olive oil 

  • Salt & pepper to taste




  1. 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) 

  2. add in turmeric, cinnamon, and cayenne. Saute for another minute or 2, stirring.

  3. Add in vegetable stock and squash. Bring to a boil and reduce to a simmer. Cook until squash is tender to a fork. 

  4. 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. 


INGREDIENTS: (for 1 serving)

  • 1 piece of whole grain bread (or bread of choice) 

  • 2-3 slices of desired cheese (I used Boar's Head chipotle jack because I love spicy things, duh.) 

  • Rotisserie chicken (a handful of shredded pieces)

  • Thinly sliced apple 


  1. Slice cheese, apples, and shred chicken. 

  2. Layer onto piece of bread (which should be cut in half). 

  3. Toast in toaster oven until desired meltiness! 

  4. Enjoy and dip in soup.