Yup, today’s post is a two-parter, and both are melt in your mouth amazing.
For the soup:
- 1 package chopped butternut squash (pre-packaged at TJs)
- 3 cups veggie stock
- 3 peeled and diced apples
- 1 large sweet potato peeled and diced
- 1 tsp pepper
- 1 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 cup almond milk
In a large soup pot mix the stock, butternut squash, sweet potato, apples, and spices. Bring to a boil. Once boiling return to low/simmer heat and leave as such for at least 40 minutes. Ladle the majority of the soup in to a high power blender scoop by scoop, leaving a small amount of apples, potatoes, and squash in chunks behind. Cream the soup in the blender and then return to the pot. Add the almond milk and heat on simmer for another 10 minutes, stirring. If the soup is to thin, add a couple TBsp of flour to thicken it.
Our soup was served with an epic grilled cheese sandwich:
- vegan brie (I got mine on veganessentials.com)
- apple butter
- daiya provolone slices
First assemble the sandwiches. I had enough to make four. Spread apple butter on the inside of either slice. On one side put the provolone slices, and on the other cut up and spread the brie in thin slices. Then put a
couple slices of tofurkey as well as a handful of arugula inside, and combine together.
Fry this up on a cast iron skillet with margarine and enjoy!
Both parts of this recipes were amazing, and perfect for the weather we have been having in California lately (wet and dreary) but I would have to say I actually preferred the sandwich over the soup if I had to choose.