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, Dinner

Servings

2

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Total time

1

hour 

25

minutes

Ingredients

• 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

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