1 butternut squash (about 2 lbs) peeled, cubed
1 pound carrots, chopped
1 pound sweet potatoes, peeled, cubed
1 large onion, chopped
2 stalks celery, chopped
3 tablespoons butter or coconut oil
2 teaspoons dried ginger
1 teaspoon turmeric
2 bay leaves
6 cups chicken or vegetable broth
1 5.46 oz can coconut milk
Salt and pepper
- Heat a large soup pot over medium heat. Melt the butter and add the onion and celery. Season with salt. Cook about 7 minutes until onions are softened. Add the ginger and turmeric and cook 1 more minute.
- Add the squash, carrots, sweet potatoes, bay leaves, and broth. Bring to a boil. Reduce to a simmer and cook 30 minutes until vegetables are soft. Remove the bay leaves. Pour in the coconut milk and using an immersion blender, blend the soup until smooth. Season with salt and pepper to taste.
4 slices bread
2 tablespoons soft butter
4 oz sharp cheddar cheese, shredded
- Heat a panini grill or heavy skillet over medium heat. Spread butter evenly on one side of each bread slice. Turn the slices over and sprinkle cheese on two of the slices. Place the remaining two slices of bread on top, buttered sides up.
- Cook the sandwiches for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes. Serve atop soup.