Creamy Squash Soup With Grilled Cheese Croutons

Get ready to simmer, sip, and savor the flavors of autumn in a bowl! This recipe is perfect for chilly fall evenings, cozy dinner parties, and using up that leftover squash you almost forgot you had in the fridge.

1. 2 slices of bread
2. cheese
3. preferred form of squash (I used 3 medium squash, 2 yellow 1 zucchini)
4. 1/3 of an onion, diced
5. 3 cloves garlic, minced
6. salt, pepper, other seasonings to taste
7. blender
8. 1/4 cup cream of choice (I used half and half but heavy cream would work best)
9. 2 tbsp butter
10. water
11. 1 tsp nutmeg

Add your diced onions to a large pan and saute for 3-4 minutes until translucent. Once translucent, add garlic and saute for 1 more minute. Add in 1 tsp nutmeg and mix.

Add your sliced squash to your pot and saute for 3 minutes or until soft. Once soft, add water to the pot until the vegetables are just covered. Boil for 5-7 minutes stirring occasionally.

Add half of the pot to a blender with 1/4 cup cream and blend until well mixed. Use a spoon to taste the blended soup and add seasonings to taste. I added salt, pepper, and a sprinkle of cayenne, as well as about 1/4 cup shredded swiss cheese. Add the remaining mix in the pot to the blender and blend again until well mixed.

Toast two slices of sandwich bread. I toast mine with butter in a pan but you could also use a toaster. Once the bread is just crispy add a slice of preferred cheese in between the bread and melt in pan. (I used cheddar cheese) Remove grilled cheese from pan and cut into crouton-sized squares.

Pour the soup mix from the blender into a pot to serve. Once dipped into a bowl, top with 1 tbsp of cream to garnish and add grilled cheese croutons (or save them to dip). Enjoy!