Creamy Butternut Squash Soup with Grilled Cheese Croutons
Sage, cayenne, and nutmeg make this soul-warming butternut squash a new classic. But the stars of the show are the crunchy, cheesy, bacony grilled cheese sourdough croutons. Cachalot, a standout cheddar-like cheese from Connecticut’s Mystic Cheese Co., gives this dish a rich complexity, as does River Bear’s uncured thick-cut Berkshire pork belly. Pair with a Cava or crisp white wine to cut through that delicious richness.
Featuring
prep time
25minutes
assembly time
40minutes
Serves
6people
preparation & ingredients
4 slices Sourdough bread
4 strips River Bear Uncured Bacon
1/4 cup Sir Kensington's Classic Mayo
2 Tbsp. Unsalted butter
1/2 lb. Mystic Cheese Co. Cachalot, grated or sliced
3 Tbsp. Unsalted butter
5 Garlic cloves
3 Carrots
1 Large butternut squash
1 Large white onion
1 tsp. Nutmeg
3-5 fresh sage leaves
1 Bay leaf
1 tsp. Salt
1 tsp. Fresh black pepper
1/4 tsp. Cayenne
1/4 cup Crown Maple Syrup
1 bunch Fresh parsley
1 cup Labne
3 Ribs celery
2 cups Vegetable or Chicken stock
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