A twist on soup with grilled cheese sandwiches

We had a busy weekend and Sunday night was the first meal that we really ate at home. I guess we did have a smoothie at breakfast that I made on Sunday, but I’m not sure that counts as a meal?

Now, back to dinner. I had thawed the leftover Butternut Squash Soup from our Christmas dinner and it tasted great reheated. Before serving it, I toasted some pepitas (aka pumpkin seeds) with a bit of dried sage, and I sprinkled them on the top of the soup as a garnish.

TM thought we needed protein with them, so I also made grilled cheese sandwiches, using aged white cheddar and whole wheat cranberry bread from Great Harvest. It was a nice complement to the soup. (I’m having more of the soup for lunch today.)

Oh, and if you’re still curuios about the smoothie, here’s all the ingredients. The ginger was something new that I tried and it added a lot of flavor to this smoothie.