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Roasted Squash Soup & Grilled Cheese Sandwich Recipe

|Our chefs' recipes 3 min

As the air turns crisp and autumn settles in, comforting meals once again take centre stage. It’s hard to resist a delectable pairing like roasted squash soup and a grilled cheese sandwich. Created by Hector Martinez, Food Services Chef at Cibèle, this recipe celebrates the simple pleasures of seasonal flavours. A deliciously warming dish that reflects the chef’s talent, it’s just one example of his culinary expertise. Hector will also be representing Le Groupe Maurice at the RQRA’s 2026 Chefs’ Challenge.

Ingredients

Roasted Butternut Squash Soup

  • 1 butternut squash
  • 1 medium onion
  • 4 garlic cloves
  • 30 ml (2 tbsp) regular olive oil
  • 4–5 sprigs fresh thyme
  • 500 ml (2 cups) chicken stock
  • 60 ml (¼ cup) 35% heavy cream
  • 30 g (2 tbsp) butter
  • 1 pinch of salt
  • 1 pinch of pepper

 

Grilled Cheese Sandwich

  • 2 slices of white or multigrain bread
  • 2–3 slices of Swiss cheese
  • 15 g (1 tbsp) butte

 

Finishing touches

  • 15 ml (1 tbsp) 35% heavy cream
  • A few drops of regular olive oil
  • A few microgreens or fresh herbs of your choice

 

Preparation

Squash Soup

  1. Preheat the oven to 180°C (355°F).
    2. Wash the butternut squash and cut it in half. Halve the onion and add the garlic cloves.
    3. Arrange everything on a baking sheet. Drizzle with olive oil and season with salt, pepper and fresh thyme.
    4. Roast for 60–90 minutes, or until the vegetables are tender and caramelized.
    5. Remove the squash skin and scoop out the roasted flesh.
    6. Transfer the squash, onion and garlic to a blender. Gradually add the chicken stock and blend until smooth and velvety.
    7. Stir in the cream, adjusting the consistency with a little more chicken stock as needed.
    8. Add a few cubes of cold butter and blend again for a richer, creamier texture and a silky finish.
    9. Adjust the seasoning to taste.

 

Grilled Cheese Sandwich

  1. Butter both sides of the bread slices.
    2. Layer the Swiss cheese between the slices to make the sandwich.
    3. Grill in a skillet over medium heat until golden and crispy, with the cheese melted.

 

Plating

Opt for a simple, inviting presentation that highlights the roasted squash soup.

  1. Ladle the hot soup into a bowl.
    2. Drizzle with cream, garnish with microgreens or fresh herbs, and finish with a few drops of olive oil.
    3. Place the grilled cheese sandwich next to the bowl.
    4. For a tempting presentation, cut the sandwich in half to reveal the melted cheese.
    5. Serve immediately and enjoy alongside the soup!

Discover the recipe (French only) :

Thank you, Hector, for this comforting and delicious recipe! The creamy soup and crispy sandwich are a winning combination that’s sure to please your guests – even those with smaller appetites. Be sure to discover all our chefs’ recipes for more culinary inspiration!