Roasted Squash and Sweet Potato Soup with Grilled Cheese Croutons and Chimi Sauce


Roasted Squash and Sweet Potato Soup with Grilled Cheese Croutons and Chimi Sauce

Servings 4 Servings


  • Soup:
  • 2 sweet potatoes
  • 2 pounds calabaza or butternut squash, peeled and cut into 1 inch chunks
  • 1 large yellow onion, peeled and cut into thick slices
  • 1 whole garlic
  • 1 teaspoon olive oil, plus more for drizzling
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon cracked black pepper, plus more to taste
  • 4 cups chicken or vegetable broth
  • 2-3 sprigs fresh thyme, leaves removed and chopped
  • 2 tablespoons marsala wine
  • 1 teaspoon paprika
  • 2 teaspoons maple syrup
  • ½ cup heavy cream optional
  • Grilled Cheese Croutons:
  • 2 tablespoons butter
  • 2 slices sourdough bread
  • 2 slices cheddar cheese or cheese of choice
  • Chimi-Verde Sauce:
  • ¾ cup fresh parsley finely chopped
  • 1 shallot finely chopped
  • pinch of red pepper flakes
  • 1 tablespoon-apple cider vinegar
  • ½ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper


  • Soup:
  • Preheat oven to 425º F. Line a large sheet pan with parchment paper.
  • Pierce sweet potatoes with a fork and wrap in foil. Place in prepared sheet pan and roast sweet potatoes in oven for 15 minutes.
  • Cut garlic head ½ inch from the top to expose cloves. Drizzle 1 teaspoon olive oil and wrap in foil.
  • Remove sheet pan from oven, and carefully place the squash, onion slices and garlic bundle in the pan with the sweet potatoes. Drizzle vegetables with olive oil and season with salt and pepper. Transfer back to the oven and continue to cook 40-45 minutes or until all the vegetables are fork tender. Once the vegetables are cool enough to handle, remove skin from sweet potatoes and discard.
  • In a large Dutch oven or soup pot, add broth, sweet potatoes, squash, onions, roasted garlic paste, chopped thyme, wine, paprika, and sugar/maple syrup and simmer 20 to 30 minutes on low heat.
  • Purée with immersion or regular blender. Season with salt and pepper to taste. Add cream and stir well. Serve soup in individual bowls and top soup with chimi-verde sauce and grilled cheese croutons. ENJOY 
  • Grilled Cheese Croutons:
  • Butter two slices of sourdough bread on each side. Add in two slices of cheese. Heat a medium cast-iron skillet over medium heat, add cheese sandwich and cover. Cook for 2-3 minutes on each side, or until golden brown. Cool for a few minutes and cut into cute squares!
  • Chimi-Verde Sauce:
  • Place all of the ingredients in a small bowl. Stir to mix. Refrigerate until ready to use.


Roasted vegetables can be prepared one day in advance and refrigerated overnight.
Roasted apples make a great addition.
Chimi-Verde can be refrigerated overnight. Bring to room temperature before serving.