Name: Butternut Squash Soup with Pumpkin Seeds & Arugula-Apple Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 3 small butternut squash; 1416 ml chicken or vegetable broth; 3 Gala apples; 6 cloves garlic; 0.375 cup pumpkin seeds; 1 ½ medium yellow onions; balsamic vinegar; black pepper; extra virgin olive oil; pure maple syrup; salt

Butternut Squash Soup with Pumpkin Seeds & Arugula-Apple SaladButternut Squash Soup with Pumpkin Seeds & Arugula-Apple Salad — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

3 small butternut squash

1416 ml chicken or vegetable broth

3 Gala apples

6 cloves garlic

0.375 cup pumpkin seeds

1 ½ medium yellow onions

balsamic vinegar

black pepper

extra virgin olive oil

pure maple syrup

salt

Instructions

Heat a large saucepan over medium heat.

Peel and small dice onion. Peel and mince garlic.

Coat bottom of saucepan with oil. Add onion and garlic; begin cooking while you prepare the squash.

Wash squash, cut off ends, and peel. Halve, scrape out seeds, medium dice the flesh, and add to saucepan. Stirring occasionally, cook until onion is softened, 3-4 minutes.

In a small bowl, prepare salad dressing by whisking together olive oil, vinegar, maple syrup, salt, and pepper. Set aside.

Add broth, salt, and pepper to saucepan. Increase heat to medium-high, cover, and cook until squash is tender, 10-15 minutes.

Wash and dry arugula. Transfer to a large bowl.

Wash, core, and cut apples into thin wedges. Add to arugula.

Purée soup using a hand or regular blender until smooth.

Pour soup into a bowl and garnish with pumpkin seeds. Place salad on the side and drizzle with dressing. Enjoy!

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