Butternut Squash Soup with Grilled Cheese

Prepare your veggies: we used one butternut squash (peeled and diced), add 3 chopped carrots, one whole onion, 1 head of garlic split, one apple pealed and chopped, and some thyme

Coat generously with olive oil, 1 tablespoon honey, red pepper flakes, s&p

Bake at 400 degrees for about 30-40 minutes until slightly golden

Once veggies are cooked add to a soup pot and slowly add chicken stock (or your favorite stock) to get your desired consistency - this took about 3 cups

Cover to simmer and soften veggies more so soup can combine

Add 1/4 cup of parm to finish

Top with breadcrumbs, croutons, heavy cream, or grated cheese

Start by grating or slicing your cheeses, we used cheddar and monterey jack

Crisp prosciutto in a pan and thinly slice apples

Mayo your sourdough and the outside of the bread and then pile high with cheese (you want a lot), apples, prosciutto

Add 1 nob of butter to pan and cook low and slow to get the perfect crisp with melty cheese