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. I hope you enjoy it as much as we did!
Spinach and Ricotta Grilled Cheese with Butternut Squash Soup
Course: Lunch, Dinner2
servings10
minutes1
hour15
minutes1
hour25
minutesIngredients
1 medium butternut squash
1 red pepper
3 carrots, peeled OR 15 baby carrots
1/2 cup canned coconut milk
3-4 cups vegetable broth
1 teaspoon olive oil
1/8 teaspoon nutmeg
1 tablespoon ground cinnamon
1/4 teaspoon black peper
1/2 teaspoon parsley
4 slices thick bread
1 teaspoon coconut oil
2 cups baby spinach
2 teaspoons butter
1/2 cup ricotta cheese
2 tablespoons shredded mozzarella cheese
Directions
- Soup
- Preheat oven to 400 degrees
- Peel skin from squash and roast for 30 minutes on a baking sheet
- Carefully cut in half and place back on cookie sheet, along with the rest of the vegetables
- Drizzle olive oil over the veggies and return to oven for an additional 25 minutes, or until everything is soft
- Place all soup ingredients except for 1/4 cup vegetable broth in a blender or food processor and blend until smooth
- Slowly add in the remaining veggie/chicken stock if desired for consistency
- Heat soup on the stovetop until warm
- Sandwiches
- While soup is warming, heat a skillet with coconut oil
- Place spinach and ricotta cheese in skillet over medium-low heat and stir consistently
- Once the ricotta has melted, immediately remove from heat
- Heat panini maker (can also use skillet with 1 teaspoon coconut oil)
- Spread butter on one side of each slice of bread
- Fill with cheese mixture, add 1 tablespoon shredded mozzarella cheese to each sandwich, close sandwich, and place on heated surface
- Cook for 2 minutes in a panini maker. If using a skillet, flip sandwich after 1 minute and cook on the other side
