Ever sat there with a rumbling belly, shivering and blankly scrolling through your phone, and all you want is something cozy? Butternut squash soup with grilled cheese apple sandwich recipe totally nails that craving. It checks all the boxes: creamy, comforting, and let’s admit it, kinda fancy without even trying. I first stumbled on this combo on a rainy afternoon, and wow. It’s like a warm hug (with a gooey cheese center). If you want a little something extra with your classic grilled cheese, apples will blow your mind. Keep reading, and I promise by the end, you’ll have the easiest soup-and-sandwich night, plus tricks to get it all ready ahead of time. 
To make ahead
I’m all about prepping dinner early, especially when weeknights get wild. This recipe is great for that. You can totally make the soup up to two days before (no lie, it gets tastier in the fridge). The flavors kinda just… mingle. For the sandwiches, I pre-slice apples and cheese, then wrap ’em to keep from drying out. Tip: Don’t assemble until you’re ready to grill or your sandwich goes soggy city. If you wanna freeze, store the soup in batches. Just leave out the cream till you thaw and heat. Reheat soup gently, so the texture stays smooth, and toast sandwiches fresh for that crunchy magic. 
Nutrition Facts (per serving)
Let’s be honest, sometimes a comforting meal is a little heavy, but this combo? Not ridiculously bad for you. Butternut squash is loaded with vitamin A, plus fiber to keep you full. Apples sneak in a bit of sweetness without a ton of sugar, and if you pick a whole grain bread, you’re winning at life. Here’s a simple look:
| Component | Butternut Squash Soup (1 cup) | Grilled Cheese Apple Sandwich (1 sandwich) | Total (Meal) |
|---|---|---|---|
| Calories | 120 | 320 | 440 |
| Protein | 3g | 13g | 16g |
| Fat | 4g | 13g | 17g |
| Fiber | 5g | 4g | 9g |
And yeah, totally filling without making you nap on the couch for hours. 
A recipe to help your immune system
Here’s the thing: I’m not selling miracle cures, but food really does boost your mood and well, helps the body battle sniffles. Butternut squash soup is full of antioxidants and beta-carotene, which is just a fancy word for good-for-you stuff that helps when flu season strikes. Apples bring extra fiber, which I swear keeps everything running smooth (if you catch my drift). Cheese in moderation isn’t the villain either; you still want a bit of calcium and protein. If I’m really trying to max the health factor, I add a bit of ginger and swap white bread for hearty grainy slices. It’s not just me, either.
“My kids beg for this soup when colds creep in. Swear it’s the only thing that clears up their sniffles,” says my neighbor Jenny, who’s basically the soup queen on our street.
Try it, especially in chilly months — your body (and honestly your soul) will thank you.
Make your crock-pot your best friend
There’s no shame in using shortcuts. Lazy Sunday? It’s crock-pot time. Throw peeled and cubed butternut squash, onion, garlic, veggie broth, and a splash of olive oil straight in the slow cooker. Cook on low for about 6 hours, then just blend till creamy. It’s wild to me how easy it is and yet people will think you’ve slaved over a hot stove (don’t tell them your secret). If you’re working from home, the smell will literally drive you nuts in the best way by lunchtime. For the apple grilled cheese, make as usual — but try using a hot cast iron for max crunch. Crock-pot makes it all hands-off, but flavor is still off the charts.
Apple Butter Grilled Cheese and Butternut Squash Soup
Alright, let’s get to the good part! Here’s what you need for the soup: one butternut squash (peeled and cubed), a yellow onion, some garlic, veggie or chicken broth, a dash of cream, a sprinkle of nutmeg, salt, and pepper. Throw it together, simmer till soft, blend until smooth. That’s really it.
For the grilled cheese: grab slices of your favorite bread (I love a chewy sourdough), good cheese (sharp cheddar or gouda, please!), crisp apple slices (honeycrisp or granny smith work great), and a swipe of apple butter if you’re feeling bold. Layer cheese, apples, and another slice of cheese (that melting factor matters). Grill in buttered pan till golden crisp. Pair a steaming bowl with a gooey sandwich. Dip, dunk, or eat side by side. No rules.
Serving Suggestions
- Drizzle a little extra cream on your soup if you want to be all fancy shmancy.
- Serve with apple slices or a tangy salad if you crave something light.
- Warm soup bowls before ladling in — they keep the soup hot longer, trust me.
Common Questions
How long does soup last in the fridge?
Usually, three to four days is perfect. Reheat gently so it keeps its silky texture.
Can I freeze the soup?
Absolutely, just leave the cream out until reheating. Soup freezes like a champ.
What bread works great for the sandwiches?
Sourdough or a seeded whole grain bring sturdiness and a little tang. Flimsy bread gets kinda floppy.
Can I make this vegan?
Swap regular cream for coconut milk in the soup, use vegan cheese for the sandwich. Still delicious, promise.
Is this a kid-friendly recipe?
Oh yeah. My nieces inhale this. If apples are too tart, drizzle with a bit of honey after grilling.
Why you’ll make this all winter
If dinner stress is real, this butternut squash soup and grilled cheese apple delight saves the day. It’s simple, warming, and honestly tastes ridiculously good for the effort. Any time I serve it, folks swear it’s a special treat at a five-star spot. You have to try it — leave the guilt behind. If you want even more cozy ideas for winter, check out these brilliant soup inspiration blogs for extra ideas. Grab your squash, heat up that skillet, and get comfy.
Butternut Squash Soup with Grilled Cheese Apple Sandwich
Ingredients
Method
- In a crock-pot, combine butternut squash, onion, garlic, broth, and olive oil. Cook on low for about 6 hours.
- Once cooked, blend the soup until smooth. Stir in cream, nutmeg, salt, and pepper to taste.
- For the sandwiches, layer cheese, apple slices, and another slice of cheese on bread.
- Heat a buttered pan over medium heat and grill the sandwiches until golden brown and crispy on both sides.
- Serve the soup hot with grilled cheese sandwiches on the side. Enjoy dipping the sandwiches into the soup!