Butternut squash is an orange-fleshed winter squash, celebrated for its versatility and sweet, nutty flavor. Not only is it tasty, but also packs a punch with loads of vitamins, minerals, fiber, and antioxidants. Adding extra vegetables to your favorite soup is a creative way to eat your vegetables! Don’t know how to peel and cut a butternut squash? Scan the QR code on the PDF recipe below! Or purchase pre-cubed packages of butternut squash at your local market.
1. Preheat the oven to 350℉. Arrange all vegetables in baking pan. Cover with 1 Tablespoon olive oil and toss to coat. Roast for 30 minutes. Remove from the oven; let stand until cool enough to handle, about 10 minutes.
2. Transfer the cooled vegetables to a blender., working in batches. Cover and blend until smooth.
3. In a large saucepan, heat 1 teaspoon olive oil over medium heat. Stir in the vegetable mixture, the chicken stock, basil, thyme, rosemary, and black pepper. Simmer, covered, for 5 minutes. Stir in the yogurt. Heat through and set aside.
4. For the grilled cheese sandwiches, brush one side of each slice of whole wheat bread with ¼ teaspoon olive oil. Lay slices of the bread, coated sides down, on a sheet of wax paper. Place cheddar cheese slices on two bread slices. Top with the remaining two bread slices.
5. Heat a griddle or large skillet over medium heat. Place sandwiches on hot griddle or skillet; cook about 6 minutes or until bread is golden brown and cheese is melted, turning once halfway through cooking time. Cut sandwiches into quarters and serve (warm) with the soup.
Per Serving: Calories 294, Carbohydrates 37 g, Protein 10 g, Saturated Fat 4 g, Sodium 450 mg, Fiber 8 g, Sugars 13.