Ingredients (4 servings)
For the Soup
1 medium butternut squash, peeled + cubed
2 apples, cored + chopped (tart works best, like Granny Smith)
2 carrots, chopped
1 onion, chopped
3–4 garlic cloves, smashed
1 can (13.5 oz) coconut milk
2 cups chicken or veggie broth
1 tbsp olive oil
Salt + black pepper to taste
For the Sandwiches
2 cooked chicken breasts (shredded or sliced)
4 slices of bread (sourdough if you want it punk, white bread if you want it classic dirty)
4 slices of cheese (sharp cheddar or provolone melt beautifully)
Butter for grilling
Instructions
Soup:
Toss squash, apples, carrots, onion, garlic, broth, and olive oil into a crockpot. Cook on low 6–8 hours or high 3–4 hours until everything is soft.
Blend until smooth (immersion blender if you’re lazy, regular blender if you like danger).
Stir in coconut milk. Season with salt + pepper until it tastes like fall punched you in the mouth (in the best way).
Sandwiches:
Butter one side of each slice of bread. Layer cheese + chicken in between, buttered sides out.
Grill on a hot skillet until golden brown and cheese is dripping down the sides.
Slice diagonally because that’s the law.
Why It Works
Squash + carrots = fiber + vitamin A to keep your immune system sharp.
Apples = subtle sweetness, balancing the savory like a back-up guitar riff.
Coconut milk = creaminess without the heavy dairy crash.
Sandwich = because soup without something to dunk is just sadness.
Grab your coffee and dive in.
