Ingredients

The following ingredients have 8 Servings
  • 2 bacon strips (cut into small pieces)
  • 1 shallot (chopped)
  • 4-5 large carrots (peeled and chopped)
  • 1 small (about 2.5 lbs butternut squash, peeled and cubed (or 6 cups of cubed))
  • 4 cups 1L chicken stock
  • 8 whole grain bread slices
  • 4 tablespoons unsalted butter
  • 4 oz 115gr Fontina cheese, sliced
  • 1 teaspoon smoked paprika

Instruction

  • 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.