Spinach and Ricotta Grilled Cheese and Butternut Squash Soup

Happy Sunday! Did anyone else forget that it’s a holiday weekend? Totally clueless over here. My hubby said “I should have known that you forgot since we aren’t traveling this weekend”. Wanderlust probs.

I need to apologize for the lack of photos in this post.. and by that, I mean that there are no photos. I cook dinner 6 nights a week, so while I want to document everything and share it all, it’s not super realistic. But yesterday, I had the realization that it was kinda selfish for me to keep these recipes to myself simply because I didn’t do a good job of taking photos. I mean, it’s not great blog etiquette, but I’m hoping the goodness in this recipe outweighs the lack of photos.

Don’t let this soup recipe scare you off, I know it seems like a lot of work! Honestly, roasting the veggies took very little effort – simply put them in the oven and set a timer. I actually roasted them while I was making breakfast early in the day and roaming around, picking up the house. I just threw them in some tupperware until I was ready to put the whole recipe together for dinner. This can also be made in a crockpot if you’d like, just follow all the steps and set a crockpot on low to warm the soup instead of using a sauce pan.

I love the heartiness of this meal – it’s loaded with veggies and healthy fats, plus offers a little warm bread and cheese for those chilly evenings.

To check out some of the items I used, click here!


Spinach and Ricotta Grilled Cheese and Butternut Squash Soup
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    Soup (makes around 6 bowls)
  • 1 medium butternut squash
  • 1 red pepper
  • 3 carrots, peeled OR 15 baby carrots
  • 1/2 cup canned coconut milk
  • 3-4 cups chicken or veggie stock
  • 1 tsp olive oil
  • 1/8 tsp nutmeg
  • 1 T ground cinnamon
  • 1/4 tsp black peper
  • 1/2 tsp parsley
  • Sandwiches (makes 2)
  • 1 tsp coconut oil
  • 2 cups baby spinach
  • 1/2 cup ricotta cheese
  • 2 T shredded mozzarella cheese
  • 2 tsp organic butter or ghee
  • 2 wraps or 4 slices of bread (I prefer sprouted grain bread in brands such as Ezekiel, Dave's Killer Bread, and Angelic Bakehouse)


  1. Preheat oven to 400 degrees
  2. Peel skin from squash and roast for 30 minutes on a cookie sheet
  3. Carefully cut in half and place back on cookie sheet, along with the rest of the vegetables
  4. Drizzle olive oil over the veggies and return to oven for an additional 25 minutes, or until everything is soft
  5. Place all soup ingredients (leave out the 4th cup of veggie stock) in a blender or food processor and blend until smooth
  6. Slowly add in the remaining veggie/chicken stock if desired for consistency
  7. Pour soup into a pan and heat until warm
  8. Sandwiches
  9. While soup is warming, heat a skillet with coconut oil
  10. Place spinach and ricotta cheese in skillet over medium-low heat and stir consistently
  11. Once the ricotta has melted, immediately remove from heat
  12. Heat panini maker (can also use skillet with 1 tsp coconut oil)
  13. Spread butter or ghee on one side of each slice of bread or wrap
  14. Fill with cheese mixture, add 1 T shredded mozzarella cheese to each sandwich, close sandwich, and place on heated surface
  15. If using a skillet, flip sandwich after 1 minute and cook on the other side

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