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

  • 2 (5 oz) pkgs
    baby spinach
  • 2 small
    butternut squash
  • 2 medium
    carrots
  • 48 fl oz
    chicken or vegetable broth
  • 1 (4 oz) pkg
    crumbled feta cheese
  • ½ cup
    dried cranberries
  • 2
    Gala apples
  • 2 (1 inch) pieces
    ginger root
  • 2
    lemons
  • ¼ cup
    pumpkin seeds
  • ¼ cup
    walnuts
  • 8 fl oz
    whole milk
  • 2 medium
    yellow onions
  •  
    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.)
    2 medium carrots
    2 (1 inch) pieces ginger root
    2 small butternut squash
    2 lemons
    2 Gala apples
    2 (5 oz) pkgs baby spinach
  • 2
    Peel and small dice the carrots. Peel and small dice the onions. Peel and mince or grate the ginger.
    2 medium yellow onions
  • 3
    Preheat a large pot over medium heat.
  • 4
    Once the pot is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 5
    Add the carrots, onions, and ginger to the pot. Cook, stirring occasionally, until the veggies are tender, 5-6 minutes.
  • 6
    Meanwhile, trim off and discard the ends of each squash. Halve squashes lengthwise and scrape out the seeds; peel and small dice the squash. You should have about 8 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.
    48 fl oz (6 cups) chicken or vegetable broth
    1 tsp cinnamon
    1 tsp curry powder
    1 tsp salt
  • 8
    Juice half of the lemons into a large bowl; add the oil, honey, Dijon, onion powder, and poppy seeds. Whisk to combine the dressing.
    ¼ cup extra virgin olive oil
    2 tsp honey
    ½ tsp Dijon mustard
    ½ tsp onion powder
    ½ tsp poppy seeds
  • 9
    Core and medium dice apples.
  • 10
    Roughly chop walnuts.
    ¼ cup walnuts
  • 11
    Add the spinach, feta, walnuts, cranberries, and apples to the bowl with the dressing. Toss to combine and set aside.
    1 (4 oz) pkg crumbled feta cheese
    ½ 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.
    8 fl oz (1 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!
    ¼ cup pumpkin seeds