1smallabout 2.5 lbs butternut squash, peeled and cubed (or 6 cups of cubed)
4cups1L chicken stock
For grilled cheese:
8whole grain bread slices
4oz115gr Fontina cheese, sliced
To make the soup, in a large dutch oven, cook the bacon over medium heat until crispy. Remove bacon bits onto a plate lined with paper towel.
Add chopped shallots into the dutch oven and cook until fragrant over medium heat.
Then add carrots and cook for about 3-4 minutes.
Stir in cubed butternut squashes and saute for another minute or two.
Pour in chicken stock and bring it to boil. And then turn the heat down and simmer until squashes are tender, about 25-30 minutes. Cool the soup slightly.
Carefully transfer the soup into a large food processor, or blender. Blend until smooth.
If needed, season with salt and black pepper to taste.
To make the grilled cheese, preheat a skillet over medium heat.
Butter one side of each slice of bread. Working in batches, place 2 bread slices on hot skillet, buttered side down.
Layer the cheese and sprinkle about ¼ teaspoon of smoked paprika on each sandwich. Then place 2 slices of bread on top of the cheese, buttered side up. Cook until cheese is softened and bread is nice and golden on the bottom, 2-3 minutes.
Using a spatula, carefully flip each sandwich and continue to cook until cheese is melted and the bread is nice and golden, about another 2 minutes. Repeat with the remaining bread.
Cut grilled cheese to desired size.
Serve the soup warm or at room temperature with bacon bits and grilled cheese on the side.
For step-by-step photos and additional notes, read the post above.