Butternut Squash Soup
• ½ butternut squash, peeled, seeded, and cut in half.
• 1 head garlic
• 1 large yellow onion, quartered
• 1 large tomato, quartered
• 1 red bell pepper, halved
• 1 large carrot, peeled and cut into large chunks
• 4 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 2 cups vegetable broth, plus more as needed
• ¼ cup heavy cream
• 2 sprigs fresh thyme

Grilled Cheese
• 4 slices Turano Rustic Italian Bread
• 4 slices Swiss cheese
• ½ cup grated Fontina cheese
• 1 tbsp unsalted butter
• ½ tbsp mayonnaise

For Serving
• Heavy cream, for drizzling
• Fresh parsley, chopped
• Red pepper flakes, to taste, optional
• Olive oil, for drizzling

① Preheat oven to 400°F.
② Arrange the butternut squash, garlic, onion, tomato, red bell pepper, and carrot on a large baking sheet. Drizzle well with olive oil and season with salt and black pepper.
③ Roast for 75 minutes, or until the squash and vegetables are tender and lightly caramelized. You should be able to poke a fork easily into the squash and carrots.
④ Squeeze the roasted garlic cloves from the head and transfer them along with the roasted vegetables to a blender.
⑤ Add the vegetable broth and blend until smooth. Add additional broth as needed to reach your desired consistency.
⑥ Transfer the soup to a saucepan over medium-low heat. Stir in the heavy cream, and thyme leaves. Simmer for 5 minutes and season with additional salt and pepper as needed.
⑦ To make the grilled cheese, heat a skillet over medium-low heat. Spread the outside of the Rustic Italian bread with mayo and/or butter, toast. Add the cheeses and cook the sandwiches for 3–4 minutes per side, or until the bread is golden brown and the cheese is completely melted.
⑧ Divide the soup between bowls and finish with a drizzle of heavy cream and olive oil, chopped parsley, and red pepper flakes, if desired.
⑨ Slice the grilled cheese sandwiches and serve alongside the soup for dipping.