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

A bowl of soup with broccoli and tofu.

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

Servings 4 Servings


  • Soup:
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 pounds butternut squash, peeled and cut into 1-inch chunks
  • 2 sweet potatoes, peeled and cut into 1-inch chunks
  • 8 cups chicken broth
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 2 tablespoons maple syrup
  • 2 tablespoons marsala wine
  • 1 teaspoon paprika
  • 1 cup heavy cream
  • Chimi-Verde Sauce (Optional Topping):
  • 1 shallot, minced
  • ¾ cup fresh parsley, finely chopped
  • 1 tablespoon apple cider vinegar
  • ½ cup olive oil
  • 1 teaspoon kosher salt
  • pinch red pepper flakes
  • Grilled Cheese Croutons (Optional Topping):
  • 2 tablespoons butter, softened
  • 2 slices bread
  • 2 slices American, cheddar, or cheese of choice


  • Soup:
  • Melt the butter over medium heat in a large pot. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Add the squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low and simmer for 15 minutes, or until the veggies are fork-tender. Purée the soup with a handheld immersion blender or very carefully in a standard blender (in batches, making sure not to over-fill) until smooth and creamy.
  • Stir in the maple syrup, marsala wine, and paprika. Simmer for an additional 10 minutes. Stir in heavy cream and season with salt and black pepper, to taste, if needed.
  • Serve soup in individual bowls as is, or top soup with chimi-verde sauce and grilled cheese croutons. Enjoy!
  • Chimi-Verde Sauce:
  • In a small bowl, mix the shallot, parsley, apple cider vinegar, salt, and red pepper flakes. Slowly stream in olive oil and stir to combine. Set aside or refrigerate until ready to use.
  • Grilled Cheese Croutons:
  • Butter two slices of bread on each side, and fill with cheese. Heat a medium cast-iron skillet over medium heat, add the 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!


Roasted apples make a great addition.
Chimi-Verde can be refrigerated overnight. Bring to room temperature before serving.