Sage & Cheddar Grilled Cheese with a Creamy Butternut Squash Soup

**For the Creamy Butternut Squash Soup:**

1. Preheat oven to 400 F.
2. Add squash and onions to a baking dish. Toss with a good drizzle of olive oil and sprinkle on some thyme, salt, pepper, and crushed red pepper.
3. Cut off the top of the garlic head, add to the baking pan, and drizzle with oil.
4. Bake for 40-50 minutes until squash is just beginning to caramelize.
5. Add everything to a blender (let garlic cool before squeezing out cloves) along with another pinch of salt and pepper, cumin, veggie broth, and cream.
6. Blend until smooth.
7. Top with more fresh thyme and fresh basil, if desired.

**For the Sage Cheddar Grilled Cheese:**

1. Using 1 tbsp butter, coat both sides of each slice of bread.
2. Add cheese to one side of the bread, and close the sandwich.
3. Heat up the other 1 tbsp butter in a pan on medium heat. Add the sage leaves, and fry for 1-2 minutes until crispy.
4. Add the bread to the pan, cover and cook for a few minutes on each side until bread is golden brown and cheese is melty.