Creamy Acorn Squash Soup with Crispy Fontina Grilled Cheese

Steps

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1. 1
   Heat oil and butter together in a large pot, allowing them to blend.
   ≈0:07
2. 2
   Add garlic and onion, being careful not to burn them.
   ≈0:16
3. 3
   Add thyme and about three sage leaves to infuse flavor.
   ≈0:22
4. 4
   Remove the herbs from the pot.
   ≈0:40
5. 5
   Add turmeric, then add the acorn squash and sauté to combine.
   ≈0:46
6. 6
   Pour in the chicken stock, season with salt and black pepper, and stir well.
   ≈1:19
7. 7
   Cover the pot and cook for 30 minutes until the squash is very tender.
   ≈1:46
8. 8
   Remove the thyme and sage leaves from the cooked soup.
   ≈1:54
9. 9
   Blend the soup until smooth using an immersion blender or food processor.
   ≈2:01
10. 10
    Return the blended soup to the pot and stir in heavy cream to taste.
    ≈2:10
11. 11
    Prepare the grilled cheese: place fontina cheese between two slices of Italian bread.
    ≈2:24
12. 12
    Butter both sides and grill until golden brown and the cheese is melted throughout.
    ≈2:32