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Butternut Squash Soup with Spinach Salad & Lemon Poppy Seed Dressing.

  • 1 (5 oz) pkg
    baby spinach
  • 1 small
    butternut squash
  • 1 medium
    carrot
  • 24 fl oz
    chicken or vegetable broth
  • ½ (4 oz) pkg
    crumbled feta cheese
  • ¼ cup
    dried cranberries
  • 1
    Gala apple
  • 1 (1 inch) piece
    ginger root
  • 1
    lemon
  • ⅛ cup
    pumpkin seeds
  • ⅛ cup
    walnuts
  • 4 fl oz
    whole milk
  • 1 medium
    yellow onion
  •  
    cinnamon
  •  
    curry powder
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    honey
  •  
    onion powder
  •  
    poppy seeds
  •  
    salt
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    1 medium carrot
    1 (1 inch) piece ginger root
    1 small butternut squash
    1 lemon
    1 Gala apple
    1 (5 oz) pkg baby spinach
  • 2
    Peel and small dice the carrot. Peel and small dice the onion. Peel and mince or grate the ginger.
    1 medium yellow onion
  • 3
    Preheat a large pot over medium heat.
  • 4
    Once the pot is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 5
    Add the carrot, onion, and ginger to the pot. Cook, stirring occasionally, until the veggies are tender, 4-5 minutes.
  • 6
    Meanwhile, trim off and discard the ends of the squash. Halve the squash lengthwise and scrape out the seeds; peel and small dice the squash. You should have about 4 cups of diced squash.
  • 7
    Add the squash, broth, and spices to the pot. Bring to a boil over high heat, then reduce to a simmer and cook until squash is fork-tender, 10-15 minutes.
    24 fl oz (3 cups) chicken or vegetable broth
    ½ tsp cinnamon
    ½ tsp curry powder
    ½ tsp salt
  • 8
    Juice half of the lemon into a large bowl; add the oil, honey, Dijon, onion powder, and poppy seeds. Whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    1 tsp honey
    ¼ tsp Dijon mustard
    ¼ tsp onion powder
    ¼ tsp poppy seeds
  • 9
    Core and medium dice apple.
  • 10
    Roughly chop walnuts.
    ⅛ cup walnuts
  • 11
    Add the spinach, feta, walnuts, cranberries, and apple to the bowl with the dressing. Toss to combine and set aside.
    ½ (4 oz) pkg crumbled feta cheese
    ¼ cup dried cranberries
  • 12
    Once the squash is tender, juice remaining lemon into the pot. Add the milk. Stir to combine and remove from the heat.
    4 fl oz (½ cup) whole milk
  • 13
    Pureé the soup with an immersion (hand) blender or regular blender.
  • 14
    To serve, divide the soup between bowls and top with pumpkin seeds. Serve with the salad and enjoy!
    ⅛ cup pumpkin seeds