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½ medium butternut squash

1 garlic head

1 large yellow onion, quartered

1 large tomato, quartered

1 red bell pepper, halved

1 large carrot, peeled and cut into large chunks

2 cups vegetable broth, plus more if needed

¼ cup heavy cream or coconut milk

¼ cup grated Parmigiano Reggiano

2 sprigs fresh thyme

4 tablespoons olive oil

Salt and freshly ground black pepper, to taste

4 slices country sourdough (or your favorite bread)

4 slices Swiss cheese

½ cup grated Fontina cheese (or mozzarella)

1 tablespoon unsalted butter

½ tablespoon mayonnaise

About 1 tablespoon heavy cream for topping

1 teaspoon chopped fresh parsley

Red pepper flakes, to taste (optional, for heat)

A drizzle of olive oil

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1. Preheat your oven to 400°F (or 375°F on convection roast, if available).

2. On a baking sheet or roasting pan, combine the tomato, onion, red bell pepper, carrot, and ½ butternut squash.

3. Trim the top off the garlic head, drizzle it with olive oil, and wrap it in foil. Add it to the pan.

4. Season all the vegetables with salt, pepper, and thyme, then drizzle with olive oil and gently toss to coat.

5. Roast for 45-50 minutes, checking after 30 minutes. If the red pepper or tomato start to darken too much, remove them early and continue roasting the remaining vegetables until the squash and carrot are tender.

6. Once roasted, let the vegetables cool slightly. Scoop out the flesh from the butternut squash and discard the skin.

7. Squeeze the roasted garlic cloves out of their skins and add them to the pot.

8. Peel the skin off the red bell pepper for a smoother texture, if desired.

9. Transfer all the roasted vegetables to a pot.

10. Add 1½ cups of vegetable broth and blend with an immersion blender until smooth.

11. Stir in the heavy cream and Parmigiano Reggiano.

12. Simmer over low heat for 5-10 minutes, stirring occasionally, while you make the grilled cheese.

13. Assemble each sandwich with two slices of Swiss cheese and about ¼ cup grated Fontina.

14. Mix the butter and mayo together and spread it on the outer sides of the bread.

15. Heat a skillet over medium heat and lightly oil the surface.

16. Toast the sandwich until the bottom is golden brown, then flip and cook the other side until golden and the cheese has melted.

17. Once both sides are golden, lower the heat to low, cover, and let the cheese melt fully.

18. Check the soup’s consistency. If it’s too thick, thin it with a bit of stock or water. If it’s too thin, simmer for a few more minutes to reduce. Taste and adjust with a bit more Parmigiano or salt if needed.

19. Ladle the soup into bowls. Drizzle with a bit of cream, olive oil, red pepper flakes, and parsley.

20. Serve the grilled cheese on the side.

https://www.youtube.com/watch?v=5K8xMOHTz8Y