Roasted Butternut Squash and Apple Soup – an amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage. Accompanied with a delicious Arugula salad topped with strawberries, goat cheese, and toasted pecans then drizzled with a simple vinaigrette
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Roasted Butternut Squash and Apple Soup plus Strawberry Salad
Today I am doing something different. I am posting 2 recipes in 1. Perfect lunch menu idea: a soup and a salad. I chose a butternut squash and apple soup to welcome fall and a tangy strawberry salad to reminisce about the last days of summer. It’s the perfect combination of flavors, textures and best of all, both are easy to make.
This Roasted Butternut Squash and Apple Soup is creamy and sweet with a hint of spice. I top it with a crunchy sage leaf that compliments the smooth texture.
There are a lot of fall flavors going on with the butternut squash, apple, and sage. I added a hint of curry to bring out the soup’s natural sweetness and flavor.
I chose to roast the apple and butternut squash for an even deeper flavor. So basically, this soup is amazing.
One quick tip: if you can find the butternut squash already peeled and diced, it will save you some time in the kitchen. I recommend doubling the batch for leftovers the next day. You will see below how easy it is to take your soup to work.
And now I introduce you to the second recipe: Summer Strawberry Salad
This summer strawberry salad comes together in 10 minutes or less. It requires little chopping. It’s more of an assembly thing. Imagine peppery baby arugula, mushrooms, tomatoes, strawberries, goat cheese, and toasted pecans drizzled in a simple vinaigrette composed of champagne vinegar and olive oil.
Since summer is coming to an end, I want to to enjoy the last few days by adding a little sweetness to my plate. Incorporating strawberries into a simple salad can really enhance and take it to the next level.
Creamy goat cheese is salty and tangy and balances off the strawberries. Finally, the toasted pecans add the much-needed crunch.
My grandmother used to add raw mushrooms to all her salads and you’d be surprised at how good they are.
The champagne vinegar transforms something simple into a sophisticated salad that can be eaten anytime and anywhere. I usually pack it for my husband in the morning and he eats at work. Full recipe at the end of the post.
I hope you can make these delicious Roasted Butternut Squash and Apple Soup plus Strawberry Salad at home and in the office. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Roasted Butternut Squash
Ingredients
- For Soup
- 1 Butternut Squash diced and chopped
- 4 Granny Smith Apples peeled, cored and cubed
- 4-5 Cup of Stock chicken or vegetable
- 4 leaves Sage chopped
- 1 teaspoon of curry powder
- 1 medium Onion chopped
- Olive Oil
- Salt and Pepper to taste
- For Fried Sage
- 1/4 cup of olive oil
- 4-6 leaves sage
- salt and pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit
- Mix the apples and squash in a sheet pan
- Add in 1 tablespoon of olive oil and your desired amount of salt and pepper
- Mix with your hands and place the apples and squash in a single layer on the oven for 20-25 minutes until caramelized and softened. Use a spoon for mixing them halfway through baking
- Remove from oven and let them cool
- Place the mixture in a blender with the stock. Work in batches to puree the squash and apple
- Meanwhile, heat 2 teaspoons of olive oil in a pot
- Add the onions and sage. Sautee for 3-4 minutes until onions have softened
- Pour in the apple and squash puree and mix. If puree is too thick, add in more stock
- Add the curry and mix
- Let the soup boil and add more salt and pepper if needed
- For Fried Sage
- Heat olive oil in a small pot over medium high heat
- Add in sage and let it fry for 3-4 minutes (2 minutes or each side)
- Remove from oil and remove excess oil
- Sprinkle salt and pepper
- Assembly
- Pour soup into bowls and decorate with sage leaves
Summer Strawberry Salad
Ingredients
- For salad
- 4 Cups of Baby Arugula washed and dried
- 4-6 mushroom caps sliced
- 8 oz of cherry tomatoes
- 1 cup of strawberries chopped
- 4 oz of Goat cheese in pieces
- 1/2 cup of toasted pecans
- Salt and pepper
- For Vinaigrette
- 1/2 cup of olive oil
- 1/4 cup of Champagne vinegar
- Salt and Pepper
Instructions
- For Salad
- in a bowl toss all the ingredients together, add salt and pepper
- For vinaigrette
- Mix all the ingredients together
- Assembly
- Slowly add the vinaigrette into the salad until desired flavor is achieved. You may not need the entire vinaigrette.
Soup and salad is my favorite lunch and this combo looks so good.
Mine too Mia! thank you!
This looks like it would be great on a nice and hot summer day. I am going to try it before summer is over.
Thanks Jerry!
What a great way to mesh fall and summer!! Yum Yum!! Both sound so amazing and so easy!! I can’t wait to try them!! I will get the ingredients from our farmers market for the freshest taste!!
Sounds like a plan Amber! let me know how they come out!
These look delist and I may just have to get one of those cool thermos for my hubby.
He’s going to love it Juliette!
This is a really healthy meal for sure. Would like to make it!
Awesome Richard thanks