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PdfIn a large stockpot (3 quart cast iron), melt butter over medium heat. Add the onions, carrots, and butternut squash. Sauté for 5 minutes.
Add the bone broth, water, and bouillon. Bring to a boil and simmer for 15 minutes until squash is tender.
Use an immersion blender to blend the soup until creamy and smooth. If you don't have an immersion blender, let cool slightly and blend in batches.
Season with salt and pepper. Stir in heavy cream.
In a large skillet, make the grilled cheese sandwiches. Butter the bread and cooking the sandwiches until the bread is golden brown and the cheese is melted.
Serve soup with grilled cheese sandwiches.
Macros (serves 6)
Calories: 278
Carbs: 37 g
Fats: 10 g
Protein: 36 g