Butternut Squash Soup & Crunchy Sweet & Salty Panini
Ingredients for Soup:
1 TBSP butter
1 TBSP extra virgin olive oil
1 large or 2 small butternut squash (peeled, cubed & seeds discarded)
3 cloves of garlic (peeled and chopped)
1-2 Serrano chilies, seeds removed and diced (optional)
2 TBSP light brown sugar
3 cups vegetable stock
1/2-3/4 cups of half and half (depends on how thick you want your soup to be)
Salt & Pepper - to taste
Basil sliced into thin strips (stir in at the very end)
Method for Soup:
1. In your soup pot on medium heat melt your butter with the olive oil and saute the garlic and chilies just until soft.
2. Add in the butternut squash and cook until it is very tender about 8 minutes.
3. Pour in the vegetable stock & brown sugar, bring to a boil and then simmer until squash is soft and completely cooked about 10-15 minutes.
4. If you have an immersion blender; put that directly into your pot to puree this soup. If you don't have one it is okay just use your blender. Make it as smooth or as chunky as you like.
5. Next stir in your basil and your half and half turn off heat.
*Tips for this soup: Season with S&P as you go. Once you add the half and half turn off the heat, if you need to keep it warm keep it on very low. You don't want your soup to curdle!
Sweet & Salty Panini Ingredients: Makes 4 sandwiches
8 slices of sliced Italian bread with one side brushed with extra virgin olive oil
8 slices of deli ham
4 slices of Swiss cheese
Cranberry Apple chutney (as needed)
Method:
Preheat your panini press. On 4 pieces of the bread olive oil side down on plate spread a generous amount of cranberry apple chutney layer on 2 pieces of ham and 1 slice of Swiss per sandwich. Top with other slice of bread with olive oil side facing up. Place and press into the panini maker until golden brown and cheese is melted.
*Tip for this recipe, if you don't own a panini maker just prepare this sandwich the same way you would make a grilled cheese.
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