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Butternut Squash Soup with Pumpkin Seeds & Arugula-Apple Salad.

  • 1 (5 oz) pkg
    baby arugula
  • 2 small
    butternut squash
  • 32 fl oz
    chicken or vegetable broth
  • 2
    Gala apples
  • 4 cloves
  • ¼ cup
    pumpkin seeds
  • 1 medium
    yellow onion
    balsamic vinegar
    black pepper
    extra virgin olive oil
    pure maple syrup
  • 1
    Heat a medium saucepan over medium heat.
  • 2
    Peel and small dice onion. Peel and mince garlic.
    1 medium yellow onion
    4 cloves garlic
  • 3
    Coat bottom of saucepan with oil. Add onion and garlic; begin cooking while you prepare the squash.
    2 tbsp extra virgin olive oil
  • 4
    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.
    2 small butternut squash
  • 5
    In a small bowl, prepare salad dressing by whisking together olive oil, vinegar, maple syrup, salt, and pepper. Set aside.
    3 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    ½ tsp pure maple syrup
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 6
    Add broth, salt, and pepper to saucepan. Increase heat to medium-high, cover, and cook until squash is tender, 10-15 minutes.
    32 fl oz (4 cups) chicken or vegetable broth
    1 tsp salt
    ½ tsp black pepper
  • 7
    Wash and dry arugula. Transfer to a large bowl.
    1 (5 oz) pkg baby arugula
  • 8
    Wash, core, and cut apples into thin wedges. Add to arugula.
    2 Gala apples
  • 9
    Purée soup using a hand or regular blender until smooth.
  • 10
    Pour soup into a bowl and garnish with pumpkin seeds. Place salad on the side and drizzle with dressing. Enjoy!
    ¼ cup pumpkin seeds