Download Stashcook Now. Get the best meal planning app for your family.

Roasted Butternut Squash Soup with Toasted Almonds & Mixed Greens Salad Recipe

Roasted Butternut Squash Soup with Toasted Almonds & Mixed Greens Salad recipe


This is a warm, creamy soup made from roasted butternut squash. It's topped with crunchy almonds. There's also a fresh salad with greens and apples. It's a yummy meal for lunch or dinner.


2 medium butternut squash
24 fl oz vegetable broth
1 Honeycrisp apple
4 cups mixed greens
1/4 cup sliced almonds
1 large yellow onion
2 tbsp apple cider vinegar
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup olive oil
1 tbsp honey
1/4 tsp salt
1/4 tsp black pepper
4 cloves garlic


Preheat oven to 400°F (200°C).
Wash the butternut squash, cut off the ends, peel, halve, and remove seeds. Cut into 1-inch cubes and spread on a baking sheet.
Drizzle squash with 2 tablespoons of olive oil, sprinkle with salt, pepper, cinnamon, and nutmeg. Toss to coat and roast for 25 minutes or until tender.
While the squash is roasting, peel and chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
Add the roasted squash to the pot with the vegetable broth. Bring to a simmer and cook for 5 minutes.
While the soup simmers, wash and dry the mixed greens and apple. Cut the apple into thin slices.
In a small bowl, whisk together 1 tablespoon of olive oil, apple cider vinegar, honey, salt, and pepper to create the salad dressing.
Blend the soup using a hand or regular blender until smooth.
Toast the sliced almonds in a dry pan over medium heat until golden brown, about 3 minutes, stirring frequently.
Toss the mixed greens and apple slices with the salad dressing.
Serve the soup hot, garnished with toasted almonds. Place the salad on the side.

© Copyright 2024 Stashbox Ltd. All rights reserved.