Roasted Bell Pepper & Butternut Squash Soup with Pimento Grilled Cheese
Ready In:
20 min
Servings
4
Good For:
Lunch
Ingredients
– 2 tbs olive oil
– 1 onion, thinly sliced
– 2 stalks celery, diced
– 1 jalapeno, sliced
– 2 cloves garlic, minced
– 1 tbs turmeric
– 1 tbs paprika
– 1 tbs coriander
– 3 bell roasted peppers, sliced
– 1/2 butternut squash, roasted
– 4 cups vegetable stock
– 1/2 can coconut milk
– salt & pepper to taste
– 1 loaf fresh brioche bread
– 1 container pimento cheese
– softened butter for grilled cheese
Step by Step Instructions
Step 1
Heat a large stock pot or dutch oven over medium heat. Add olive oil, onions, celery, and jalapeno. Saute until softened, approximately five minutes. Add garlic and spices. Stir for 1-2 minutes until fragrant.
Step 2
Add roasted peppers, butternut squash, stock, and coconut milk. Cover and simmer for 15-20 minutes.
*working mom/busy human hack: roast vegetables in bulk. Cook times vary, but generally veggies roast at 425° for 20-25 minutes (45-60 for squash) in a high smoke point oil (such as grapeseed or canola). You can freeze leftover veggies, which is what I did for this soup.
Step 3
Once soup has simmered, either transfer to a traditional blender and blend until smooth or use an immersion blender. If you don’t own an immersion blender, I would invest in one. They are fairly inexpensive, easy to use, and eliminate extra dishes for clean up. Check out my Amazon storefront for must-have kitchen devices in the “shop” link at the bottom of the page.
Step 4
Slice fresh brioche bread on a bias. Spread a generous layer of pimento cheese between two slices. Butter both sides and brown on a griddle or saute pan on both sides. Halve and serve alongside your soup.
