Layering apple slices into grilled cheese sandwiches adds a little crunch to a favorite soup dipper.
If you have a sensitive palate, you could cut back on the spices.
Be sure to use seasonal squash for the best squash flavor.
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
Add onion and ginger; cook, stirring, until starting to soften, about 3 minutes.
Add cumin, turmeric and cayenne; cook, stirring, for 30 seconds.
Bring to a boil.
Stir in lime juice.
Puree the soup in the pan using an immersion blender or in batches in a blender.
(Use caution when blending hot liquids.)
Divide 1/2 cup cheese between 2 slices of bread.
Top with the remaining apple slices, cheese and bread.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
Garnish the soup with the reserved coconut milk, more cayenne and ground pepper, if desired.
To make ahead
Refrigerate soup (Steps 1-2) for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
