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

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

Stashcook

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.

Ingredients

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

Method

1
Preheat oven to 400°F (200°C).
2
Wash the butternut squash, cut off the ends, peel, halve, and remove seeds. Cut into 1-inch cubes and spread on a baking sheet.
3
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.
4
While the squash is roasting, peel and chop the onion and garlic.
5
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.
6
Add the roasted squash to the pot with the vegetable broth. Bring to a simmer and cook for 5 minutes.
7
While the soup simmers, wash and dry the mixed greens and apple. Cut the apple into thin slices.
8
In a small bowl, whisk together 1 tablespoon of olive oil, apple cider vinegar, honey, salt, and pepper to create the salad dressing.
9
Blend the soup using a hand or regular blender until smooth.
10
Toast the sliced almonds in a dry pan over medium heat until golden brown, about 3 minutes, stirring frequently.
11
Toss the mixed greens and apple slices with the salad dressing.
12
Serve the soup hot, garnished with toasted almonds. Place the salad on the side.

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