It’s soup + sandwich season! This combination is an iconic cozy comfort classic, with an autumnal twist to ring in fall
Happy Monday! We’re starting the week off with this delicious soup and sandwich combo… perfect for when you want comfort food that is packed with nutrients! There truly is nothing better than a delicious sandwich dunked into an even more delicious soup.
First, we’re roasting up lots of tomatoes, honeynut squash, onions, and a whole head of garlic. Once roasted, everything gets blended until smooth with herbs, broth, milk, and Parmesan.
For the sandwiches, we’re layering on sharp cheddar, red onion, apple, turkey, and arugula. Dip your sandwich into the soup for an explosion of fall flavors!
Full recipe is below, serves 4 <3
For the tomato honeynut squash soup:
1 yellow onion, roughly chopped
One small garlic head (top chopped off)
2 small honeynut squashes, peeled and roughly chopped (alternatively use one medium sized butternut squash)
5-6 large vine tomatoes or 10-12 medium Roma tomatoes, roughly chopped
Lots of olive oil
3 cups chicken stock or broth
2 tbsp chopped fresh basil, plus more to serve
2 tbsp chopped fresh herbs: I used a mix of rosemary, oregano, and sage. Thyme works as well!
1/4 tsp black pepper, or to taste
Salt to taste
1/2 cup heavy whipping cream or almond milk for DF
1/4 cup parmesan cheese, freshly grated, plus more to serve
Start by preheating the oven to 425F. Add your squash, tomatoes, onion, and garlic to a parchment lined sheet pan. Drizzle with a good amount of olive oil, salt, and pepper. Toss to combine, then roast for 40mins-1hr or until squash is tender and onions are starting to brown. Remove from oven.
Add contents from the sheet pan to a large pot. Add in chopped herbs, chicken broth/stock, and milk/cream. Use an immersion blender to blend until smooth (alternatively add everything to a blender and blend). Once smooth, add salt and pepper to taste. You really want to keep tasting until you get the perfect flavor- undersalting will leave you with a bland soup. Don’t be afraid to add more!
Stir in Parmesan cheese. Place over low-medium heat until ready to serve.
For the apple cheddar turkey sandwiches:
bread/sourdough, I used gluten free (8 slices)
4 sharp cheddar slices
8-12 slices turkey of choice
1/2 apple of choice, thinly sliced
1/4 large red onion or 1/2 small, thinly sliced
Arugala
Dijon mustard
Butter, mayo, or vegan substitute for spreading
hot honey (or regular) for drizzling
Heat a pan over medium-medium high heat. Spread butter (or mayo) onto one side of 4 slices of bread, and place buttered side down in the pan. Add a slice of cheese onto each slice of bread, and cover with a lid until the cheese gets melty. Remove from pan.
Butter the other 4 slices of bread on one side, and place buttered side face down in the pan. Get the bread nice and toasty, then remove from the pan.
Alternatively you can toast the bread in a toaster.
Assemble the sandwiches: start with the cheesy slice of bread. Add turkey, red onion slices, apple slices, hot honey, and arugula. Spread some Dijon mustard on the other slices of bread and close each sandwich, pressing down a bit to stick everything together.
Serve sandwiches with a bowl of soup. Top the bowls of soup with chopped basil, extra Parmesan, and an optional light drizzle of olive oil. Enjoy!
I hope you love this recipe!! All of the flavors are so perfect together in here.
Subscribe for more recipes and content to get sent straight to your email :) have a wonderful day!!!
With love,
Abigail