Ham Apple Panini & Butternut Squash Soup

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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
cooling time: 1 hour
Servings: 2
Calories: 1191kcal

Ingredients

Pecan Pie

  • 1 Pie Crust
  • 1 cup Granulated sugar
  • 3 TBSP Brown sugar
  • 1/4 cup Maple syrup
  • 1/2 tsp Salt
  • 1/3 cup Butter melted
  • 3 Eggs beaten
  • 1 cup Pecans chopped
  • 3/4 tsp Vanilla extract

Butternut Squash Soup

  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 3 cloves Garlic minced
  • 3 cups Butternut Squash peeled and diced
  • 1 Apple red delicious ( peeled, and diced into small pieces)
  • 1/2 tsp Ground cinnamon
  • 1/4 pinch Ground ginger
  • 3 cups Chicken broth
  • 1/4 cup Heavy cream
  • Salt
  • Black pepper

Croutons

  • 4 slices Baguette
  • 1 TBSP Butter
  • 2 TBSP Gruyere cheese grated
  • 1 tsp Fresh thyme chopped

Ham Panini

  • 2 TBSP Yellow mustard
  • 4 slices Sourdough bread
  • 4 slices Gruyere cheese
  • 1 Granny Smith apple sliced thin
  • 6 oz Deli black forest ham sliced thin
  • Nonstick spray

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Preheat the oven to 350.
  • Make the pie: mix the sugar, brown sugar, salt, butter, eggs, pecans, and vanilla together in a bowl. Pour the mixture into the bottom of the pie shell.
  • Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  • Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time can vary widely.
  • Allow cooling completely, about 1 hour or longer if needed.
  • Make the soup: Heat a pot over medium heat. Once hot, add the oil. Sauté the onion until translucent and starting to soften. Stir in the garlic and sauté until fragrant.
  • Stir in the squash, apple, cinnamon, and ginger. Cook for 1 to 2 minutes, then stir in the broth. Cover with a lid and bring to a simmer for about 15-20 minutes until the squash is soft.
  • Make the croutons: spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme, salt, and pepper. Bake in the oven until the cheese melts.
  • Remove soup from the heat and, using an immersion blender, puree until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Stir in the heavy cream and taste and season with salt and pepper.
  • Preheat a panini grill or skillet over medium heat.
  • Make the panini: Spread the mustard on one side of each slice of bread. Layer the bread with cheese, apple, and ham.
  • Grill the panini: Lightly grease the grill or skillet with nonstick spray. If using a panini grill, press the sandwich down, and cook until the bread is crispy and the cheese is melted. If using a skillet, cook both sides of the sandwich until golden brown and melted while covering with a lid.
  • Portion the pie (pie yields 6 to 8 slices).
  • Portion the soup and top it with the croutons.
  • Cut the sandwich in half, and serve with soup, pie, and milk.

Nutrition

Calories: 1191kcal | Carbohydrates: 124g | Protein: 47g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 2789mg | Potassium: 1644mg | Fiber: 14g | Sugar: 44g | Vitamin A: 24140IU | Vitamin C: 56mg | Calcium: 1301mg | Iron: 7mg

Ham Apple Panini & Butternut Squash Soup

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling time 1 hour
Servings 2
Calories 1191 kcal

Ingredients
 
 

Pecan Pie

  • 1 Pie Crust
  • 1 cup Granulated sugar
  • 3 TBSP Brown sugar
  • 1/4 cup Maple syrup
  • 1/2 tsp Salt
  • 1/3 cup Butter melted
  • 3 Eggs beaten
  • 1 cup Pecans chopped
  • 3/4 tsp Vanilla extract

Butternut Squash Soup

  • 1 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 3 cloves Garlic minced
  • 3 cups Butternut Squash peeled and diced
  • 1 Apple red delicious ( peeled, and diced into small pieces)
  • 1/2 tsp Ground cinnamon
  • 1/4 pinch Ground ginger
  • 3 cups Chicken broth
  • 1/4 cup Heavy cream
  • Salt
  • Black pepper

Croutons

  • 4 slices Baguette
  • 1 TBSP Butter
  • 2 TBSP Gruyere cheese grated
  • 1 tsp Fresh thyme chopped

Ham Panini

  • 2 TBSP Yellow mustard
  • 4 slices Sourdough bread
  • 4 slices Gruyere cheese
  • 1 Granny Smith apple sliced thin
  • 6 oz Deli black forest ham sliced thin
  • Nonstick spray

Milk

  • 16 oz Milk cold

Instructions
 

  • Preheat the oven to 350.
  • Make the pie: mix the sugar, brown sugar, salt, butter, eggs, pecans, and vanilla together in a bowl. Pour the mixture into the bottom of the pie shell.
  • Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
  • Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time can vary widely.
  • Allow cooling completely, about 1 hour or longer if needed.
  • Make the soup: Heat a pot over medium heat. Once hot, add the oil. Sauté the onion until translucent and starting to soften. Stir in the garlic and sauté until fragrant.
  • Stir in the squash, apple, cinnamon, and ginger. Cook for 1 to 2 minutes, then stir in the broth. Cover with a lid and bring to a simmer for about 15-20 minutes until the squash is soft.
  • Make the croutons: spread the butter on 1 side of each slice of baguette. Arrange the bread, buttered side up, on a baking sheet. Sprinkle with cheese, thyme, salt, and pepper. Bake in the oven until the cheese melts.
  • Remove soup from the heat and, using an immersion blender, puree until smooth. Alternatively, you can puree the soup in batches in a food processor or blender. Stir in the heavy cream and taste and season with salt and pepper.
  • Preheat a panini grill or skillet over medium heat.
  • Make the panini: Spread the mustard on one side of each slice of bread. Layer the bread with cheese, apple, and ham.
  • Grill the panini: Lightly grease the grill or skillet with nonstick spray. If using a panini grill, press the sandwich down, and cook until the bread is crispy and the cheese is melted. If using a skillet, cook both sides of the sandwich until golden brown and melted while covering with a lid.
  • Portion the pie (pie yields 6 to 8 slices).
  • Portion the soup and top it with the croutons.
  • Cut the sandwich in half, and serve with soup, pie, and milk.

Nutrition

Calories: 1191kcalCarbohydrates: 124gProtein: 47gFat: 60gSaturated Fat: 30gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 161mgSodium: 2789mgPotassium: 1644mgFiber: 14gSugar: 44gVitamin A: 24140IUVitamin C: 56mgCalcium: 1301mgIron: 7mg
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