Creamy Butternut Squash Bisque with Grilled Cheese Croutons

There’s nothing quite like a warm bowl of soup on a cool autumn day. This creamy butternut squash bisque is extra special, blending sweet butternut squash and sweet potatoes with a hint of sage. It’s the ultimate comfort food that will warm you from the inside out.

But we didn’t stop there-we’ve added a crunchy twist. Homemade grilled cheese croutons bring a delightful texture and cheesy goodness to every spoonful. Dip them into the velvety bisque for a satisfying bite that’s both nostalgic and delicious.

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Ingredients

8 piece Sourdough BreadView ingredient guideLike ingredientDislike ingredient

3 ounce Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

8 ounce Sargento® Sliced Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

30 ounce Butternut Squash and Sage SoupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Spread the garlic herb butter onto one side of each sourdough slice. Place half the slices buttered side up on a clean work surface. Top evenly with 3-4 slices of cheddar cheese. Cover with the remaining bread slices, buttered side down.
2. Heat a drizzle of oil in a large skillet over medium heat. Add the sandwiches and cook until the bread is golden brown and the cheese has melted, about 2-3 minutes per side. Work in batches if needed.
3. Transfer the grilled cheese to a cutting board and cut into small squares, similar to croutons.
4. To heat the soup on the stove: Bring a pot of water to a boil. Submerge the sealed bag of soup in the water and cook for 20 minutes. Carefully remove the bag (it will be very hot). Cut open one corner and pour the soup into a serving bowl.
5. To heat the soup in the microwave: Cut open one corner of the bag and pour the soup into a microwave-safe container (do not microwave the bag). Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave on high for 5-6 minutes, stirring halfway through. Let stand briefly before handling.
6. Serve the hot bisque in bowls and top with the grilled cheese croutons. Dip and enjoy!

Recipe Tips

FAQ

Can I use a different type of bread for the croutons?

Yes, any sturdy bread like ciabatta or whole wheat will work well.

Can I make this soup from scratch instead of using pre-made?

Absolutely! Simply roast butternut squash and sweet potatoes, then blend with vegetable broth and sage.

How do I store leftovers?

Store the bisque and croutons separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stove or microwave and re-crisp the croutons in a toaster oven.