Making Lunch with Hannah – Homemade Grilled Cheese & Squash Soup with Baked Fish A perfect time for squash soup and sandwiches 🍁

Making Lunch with Hannah – Homemade Grilled Cheese & Squash Soup with Baked Fish: A Perfect Time for Squash Soup and Sandwiches 🍁

As the crisp autumn air settles in and the leaves turn to golden hues, there’s nothing more comforting than a warm bowl of squash soup paired with a perfectly grilled cheese sandwich. Throw in a side of flaky, baked fish, and you’ve got yourself the ideal cozy lunch. If you’re looking for a simple, delicious meal that captures the flavors of the season, this lunch is the answer. In today’s edition of “Making Lunch with Hannah,” we’ll be preparing a homemade squash soup, a classic grilled cheese, and a side of baked fish – all with minimal fuss and maximum flavor.

Getting Started: The Ingredients

Before we dive into the cooking process, let’s take a look at the ingredients you’ll need for this fall-inspired meal:

For the Squash Soup:

• 1 medium butternut squash (or any other squash variety you like)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 4 cups vegetable broth (or chicken broth for a richer taste)
• 1 teaspoon ground ginger (optional, for a hint of warmth)
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• A splash of cream or coconut milk for richness (optional)

For the Grilled Cheese Sandwich:

• 2 slices of your favorite bread (sourdough, whole wheat, or white all work well)
• 2 slices of cheese (cheddar, Gruyère, or a mix of both)
• Butter, for spreading

For the Baked Fish:

• 2 fillets of white fish (cod, tilapia, or halibut are good choices)
• 1 tablespoon olive oil
• Lemon zest and juice from half a lemon
• 1 teaspoon dried thyme
• Salt and pepper to taste

Step 1: Preparing the Squash Soup

Start by preparing the squash for your soup. Cut the butternut squash in half, remove the seeds, and peel off the skin. It’s easiest to do this with a vegetable peeler or a sharp knife. Once peeled, chop the squash into chunks.

Next, heat a pot over medium heat and add a splash of olive oil. Add the chopped onion and garlic to the pot, sautéing until they become soft and fragrant – about 5 minutes. Then, toss in the diced carrot and cook for another 5 minutes.

Add the chopped squash to the pot along with your vegetable broth. If you like a little extra warmth in your soup, sprinkle in some ground ginger. Bring the mixture to a boil, then lower the heat and let it simmer for about 20-30 minutes, or until the squash is tender and easily pierced with a fork.

Once the squash is cooked, use an immersion blender to purée the soup directly in the pot (or transfer to a blender if you don’t have one). Add salt, pepper, and cinnamon to taste, and if you prefer a creamier texture, add a splash of cream or coconut milk. Stir everything together, then let the soup simmer for a few more minutes while you prepare the sandwiches and fish.

Step 2: Grilled Cheese Sandwiches

A great grilled cheese sandwich is all about the perfect balance of crispy, buttery bread and gooey, melty cheese. Start by buttering the outside of each slice of bread, ensuring that the edges are covered generously.

Heat a skillet over medium-low heat and place the slices of bread buttered side down. Add a slice of cheese to each piece of bread and let it cook slowly, giving the bread time to brown evenly without burning. After about 3-4 minutes, flip the sandwiches and cook on the other side until golden brown and the cheese has melted completely. Remove from the skillet and set aside.

Step 3: Baking the Fish

While the soup is simmering and the sandwiches are grilling, it’s time to prepare the fish. Preheat your oven to 375°F (190°C). Place the fish fillets on a baking sheet lined with parchment paper or foil. Drizzle with olive oil, and then sprinkle with lemon zest, thyme, salt, and pepper.

Bake the fish for 10-12 minutes, depending on the thickness of the fillets. The fish should be opaque and flake easily when tested with a fork.

Step 4: Bringing It All Together

Once everything is ready, it’s time to plate your meal. Pour the velvety squash soup into bowls, making sure it’s piping hot. Serve the grilled cheese sandwiches on the side, and place the baked fish on a separate plate or alongside the soup if you like. A wedge of lemon on the side of the fish adds a fresh, zesty touch that complements the richness of the soup and the cheese.

Final Thoughts

Making lunch with Hannah today was about more than just cooking – it was about embracing the flavors of fall, the joy of simple yet satisfying meals, and the pleasure of sharing a cozy meal with those you love. This homemade grilled cheese and squash soup with baked fish is the ultimate comfort food, perfect for a chilly autumn afternoon.

The creamy, slightly sweet soup, paired with the crispy grilled cheese, and the light, flaky fish offers a variety of textures and flavors that balance perfectly. Whether you’re cooking for yourself or for a family, this meal is sure to warm you up and leave everyone feeling satisfied.

As the leaves fall and the weather cools, there’s no better time to enjoy this heartwarming lunch. Enjoy, and don’t forget to savor every bite!