Spicy Butternut Squash Soup with Coconut Milk + Apple Brie Grilled Cheese

Ingredients Checklist (Tap as You Prep)

• 1 ½ lbs boneless chicken breast/thighs or tender protein cut into bite-sized pieces for Spicy Butternut Squash Soup with Coconut Milk + Apple Brie Grilled Cheese
• 2 tablespoons high-smoke-point avocado oil + 1 tablespoon grass-fed butter
• 5 cloves fresh garlic, finely minced + 1 tablespoon freshly grated ginger
• ½ cup blended full-fat cottage cheese, Greek yogurt, or rich bone broth glaze
• 2 tablespoons honey-garlic, soy-sesame, or zesty lemon-herb sauce
• 1 ½ teaspoons smoked paprika + 1 teaspoon garlic powder + ½ teaspoon chili flakes
• 1 teaspoon kosher salt + ½ teaspoon freshly cracked black pepper
• ⅓ cup chopped fresh scallions, cilantro, or basil + toasted sesame seeds

Step-by-Step Cooking Instructions

1. Pat Dry & Season Boldly: Blot the protein for Spicy Butternut Squash Soup with Coconut Milk + Apple Brie Grilled Cheese bone-dry with paper towels and toss with smoked paprika, garlic powder, kosher salt, and cracked black pepper.
2. Preheat Skillet or Air Fryer to 400°F: Bring a heavy 12-inch cast-iron skillet (or air fryer) to high heat for 3 minutes before adding avocado oil.
3. Sear Undisturbed for Golden Crust: Arrange in a single uncrowded layer and sear for 4–5 minutes per side until deeply browned and crispy on the edges.
4. Glaze & Emulsify: Lower heat to medium, add butter, minced garlic, and the savory sauce, tossing for 90 seconds until a glossy coating clings to every piece.
5. Rest & Garnish: Remove from heat, rest 3 minutes to lock in juices, and top with fresh herbs and toasted seeds.