DIY Network

The Ultimate Grilled Cheese Sandwich Comfort foods get a creative spin with a savory new approach to the soup and sandwich. From "Witch Crafts" episode DWCR-104

Hosts Cathie Filian and Steve Piacenza cook up two autumn favorites — a tasty grilled cheese sandwich and butternut squash, carrot and ginger soup.

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	Grilled Cheese Sandwich and Butternut Squash, Carrot and Ginger Soup
	Figure A
	Figure B

The Ultimate Grilled Cheese Sandwich

Ingredients:

4 slices sourdough bread
1/2 cup basil pesto
4 oz. fresh mozzarella cheese (6-8, ¼" thick slices)
4 thin slices prosciutto
one large ripe tomato (roma or heirloom)
dash of sea salt
1/4 tsp. dried crushed or ground red pepper
1 Tbs. olive oil
2 Tbs. butter
large ovenproof skillet & lid

Heat the olive oil in a large skillet over medium-high heat. Lightly butter one side of each bread slice.

Place two bread slices, buttered side down, on the skillet surface. Top one with pesto. Top the other with two cheese slices, then two prosciutto slices (figure A). Sprinkle with salt and crushed red pepper.

Add three tomato slices atop the prosciutto, the flip the pesto slice on top (figure B), slice in half and serve.

	A perfect butternut squash is the key to the Butternut, Squash, Carrot and Ginger Soup.
	Figure C

Butternut Squash, Carrot and Ginger Soup

Ingredients:

1/2 medium butternut squash
2 Tbs. olive oil
1 onion, diced
1 pound carrots, peeled and diced
3 cloves garlic, crushed
one 2" piece fresh ginger, peeled and thinly sliced or grated
4 cups water or chicken broth
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground cinnamon
1/4 cup heavy cream (optional)
Immersion blender or countertop blender

Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake until softened, about 30 to 40 minutes. Let it cool, then scoop the squash flesh from the skin with a large spoon and set it aside. Discard the skin.

Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, stirring until the onion turns translucent. Pour in the water or chicken broth, and add squash, carrots, and ginger. Bring the mixture to a boil, and cook for at 30-40 minutes, or until the carrots and ginger are tender.

Use an immersion blender or a counter-top model to puree the mixture. Boiling water can be added if necessary to thin the soup, but this is meant to be a thick creamy soup. Pour the soup back into the saucepan and heat thoroughly. Season with salt, pepper and cinnamon.

Ladle the soup into a tureen or serving bowls, and pour a thin swirl of cream over the top as a garnish (figure C), if desired.

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