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Grilled Pear and Brie Sandwiches
with pureed butternut squash and carrot soup

Active: 30 min Total: 40 min
A hot sammie and a smooth soup are a perfect fall combination. We double the soup to make Thursday's dinner super simple.
Smarts: Microwave butternut squash for a few minutes to make it easy to peel and chop.


Grilled Pear and Brie Sandwiches:
  • Asian pear - 1 , sliced
  • Sandwich bread - 8 slices
  • Butter - 4 Tbsp
  • Brie - 6 oz
Pureed Butternut Squash and Carrot Soup (for two dinners):
  • Butternut squash, large - 1 , cubed ((look for a 3 lb squash))
  • Garlic - 4 cloves , minced
  • Onions (medium) - 1 , chopped
  • Carrots - 2 , peeled and chopped
  • Cooking oil - 1 1/2 Tbsp
  • Vegetable broth - 6 to 7 cups
  • Salt and pepper - to taste
  • Maple syrup - to taste


  1. Butternut squash / Garlic / Onions / Carrots - These soup ingredients are enough for two nights of dinner. Prep as directed. (Can be done up to 3 days ahead)
  2. Asian pear - Prep as directed.

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  1. Heat up a Dutch oven over medium-high heat. Add cooking oil and then garlic and onions to heated oil with a dash of salt. Saute until softened, ~3 minutes.
  2. Next add in butternut squash and carrots. Pour in enough vegetable broth to cover veggies, and then bring to a boil. Simmer for ~10 minutes with lid on.
  3. While soup is simmering, butter one side of each piece of bread with about 1/2 tbsp (7 ml) of butter each. Lay out bread buttered-side down. Spread brie onto bread and sandwich sliced fruit between bread with buttered-side on the outside. Continue until all sandwiches are made.
  4. Heat up a griddle or a skillet over medium heat. Place sandwiches onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes.
  5. After soup has simmered and squash is tender, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt and pepper. We use unsalted homemade broth, so we added ~1 1/2 tsp (7 ml) salt to our final product to make it taste like we wanted. If you want the soup to be sweeter, consider adding maple syrup. Reserve half the soup for Thursday.
  6. Enjoy your fall soup and sammie combo! This grilled fruit and cheese is great dipped into the soup too.



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