Butternut Squash Soup with Grilled Cheese

Instructions

1. 1

   Melt 1 tablespoon butter in a large pot. Cook diced onion for 4 minutes.

2. 2

   Add squash, peeled chopped apple, broth and nutmeg. Simmer, covered, 20 minutes until the squash is very soft.

3. 3

   Blend until smooth with an immersion blender (or carefully in batches in a blender). Stir in the cream and season.

4. 4

   While the soup simmers, butter the bread and make grilled cheese in a skillet over medium heat, 3 minutes per side.

5. 5

   Cut sandwiches into strips for dipping and serve with the soup.