Soup and grilled cheese: A classic that you still dig after graduating from childhood—especially when Jack Frost starts nipping at your nose. Though we’ll probably always be partial to the original Campbell’s Tomato and Kraft Singles variation (nostalgia at its finest!), we’re thrilled about this new take on an old standby. By simply switching out tomato soup for hearty squash, and subbing sophisticated gruyere for the American cheese, the dish takes on a whole new dimension. Of course, you can whip up a whole sammie and a bowl all for yourself, but the mini versions are perfect for holiday party planning.
The soup recipe was adapted from the revered Wolfgang Puck. You can follow the recipe exactly as indicated, but feel free to stick to one type of squash if you can’t get your hands on both butternut and squash. And because you’re serving the soup in shot glasses with the sandwich bites, you can skip the garnish, making the meal that much simpler. As for the grilled cheese, no fancy secrets here—just choose your favorite bread (we loved sourdough), butter one side generously, and throw a few slices of gruyere in between. Grill in a frying pan, a Panini maker, or your good ol’ George Forman, and cut into bite-sized pieces.
Besides being out-of-this-world delish, the squash used in the soup serves up oodles of nutrients: Not only is it super low in saturated fat and sodium, but a single serving offers more than 50% of your daily vitamin C and over 400%(!!) of your daily vitamin A. You may have to take a few shooters to measure up—but we’re just fine with that.