4tomatoes chopped into large piecesor 1 15 oz diced ctomato can
4cupsvegetable stock
For the grilled cheese
4slices bread
2/3cupcheddar cheeseI use vegan
2teaspoonbuttervegan
6 fresh sage leaves
For serving
Freshly ground black pepper to taste
drizzle olive oil
Instructions
Sautee your veggies. Add olive oil, onion, and garlic until translucent in a large soup pot or dutch oven. About 3 minutes.
Now, add your spices. Add the salt, oregano, and dried chiles and give it a stir until the oregano releases its aroma and all the flavors develop for about one minute.
Add more vegetables. Add the tomatoes and butternut squash, let them brown for two minutes, and add your liquid of choice.
Cook. Cover and let it simmer for 10-15 minutes until the vegetables are super soft. Take the chile out and leave it aside.
Blend. Use an immersion blender or blender to blend until creamy and perfect. If you are using a blender, blend in batches. Return to the pot and put the chile in again.
Grilled cheese sandwich croutons
Preheat a grill or grill pan over medium-high heat. Spread one side of each slice of bread with vegan butter or your favorite condiment. Place 2-3 slices or about 1/3 cup of shredded cheese on top of one slice of bread. Close the sandwich with the other slice of bread, condiment side up, and put two sage leaves. Grill the sandwich for 2-3 minutes per side or until the bread is toasted and the cheese is melted.
Serve
Ladle the soup into bowls, drizzle with olive oil, and sprinkle with a pinch of salt and freshly ground pepper.Top with the sage grilled cheese sandwich cut into pieces.
Notes
Go to this video, to learn how to cut butternut squash.
It is best to cook the vegetables in less liquid and add more after to thin them out.
If you do not have time to peel and chop squash, buy it precut from the store.