Name: Butternut Squash Soup with Arugula, Cranberry & Pumpkin Seed Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1420 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; ⅓ cup dried cranberries; 9 cups frozen butternut squash, pieces; 90 ml honey mustard dressing; ¾ cup Parmesan cheese, shredded; ⅔ cup pumpkin seeds; 1 ½ (283 g) bags shredded carrots; paprika; salt

Butternut Squash Soup with Arugula, Cranberry & Pumpkin Seed SaladButternut Squash Soup with Arugula, Cranberry & Pumpkin Seed Salad — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1420 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

⅓ cup dried cranberries

9 cups frozen butternut squash, pieces

90 ml honey mustard dressing

¾ cup Parmesan cheese, shredded

⅔ cup pumpkin seeds

1 ½ (283 g) bags shredded carrots

paprika

salt

Instructions

Place butternut squash, broth, coconut milk, paprika, and salt in a large pot. Stir to combine the soup.

Bring the soup to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until squash is very soft, 8-10 minutes.

Meanwhile, wash and dry arugula (skip this step if it came pre-washed). Place in a large bowl.

Add carrots, Parmesan, cranberries, and pumpkin seeds to the bowl with the arugula. Set aside.

When the soup is done, remove from the heat. Purée with an immersion or regular blender (return to the pan).

Add dressing to the bowl with the arugula and toss to combine the salad.

Divide soup between bowls and sprinkle with additional pumpkin seeds; serve with salad on the side. Enjoy!

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