Butternut Squash Soup with Pumpkin Seeds & Arugula-Apple Salad

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby arugula
• 2 small butternut squash
• 32 fl oz chicken or vegetable broth
• 2 Gala apples
• 4 cloves garlic
• ¼ cup pumpkin seeds
• 1 medium yellow onion
• balsamic vinegar
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Instructions

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