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You are here: Home / Recipes / Roasted Butternut Squash And Apple Soup Plus Strawberry Salad

Roasted Butternut Squash And Apple Soup Plus Strawberry Salad

August 23, 2015 by Tiffany 10 Comments

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Roasted Butternut Squash and Apple Soup – 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

Disclosure: “I received products and payment from Genuine Thermos Brand as compensation for the post, and Genuine Thermos Brand did not influence any opinion of this product. All views and opinions expressed in the post are my own and no other compensation was provided.”

roasted butternut squash and apple soup cover

Roasted Butternut Squash and Apple Soup plus Strawberry Salad

Today and 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 the last days of summer. It’s the perfect combination of flavors, textures and best of all, both are easy to make.

Roasted Butternut Squash And Apple Soup - amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage

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 even more deeper flavor. So basically, this soup is amazing.

Roasted Butternut Squash And Apple Soup - amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage

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

delicious Arugula salad topped with strawberries, goat cheese and toasted pecans then drizzled with a simple vinaigrette

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 simply vinaigrette composed of champagne vinegar and olive oil.

delicious Arugula salad topped with strawberries, goat cheese and toasted pecans then drizzled with a simple vinaigrette

Since summer is coming to and end, I want to to enjoy the last few days by adding a little sweetness to my plate. Incorporating strawberries to a simple salad can really enhance and take it to the next level.

Creamy goat cheese is salty and tangy that 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 on how good they are.

The champagne vinegar transforms something simple into a sophisticated salad than 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.

delicious Arugula salad topped with strawberries, goat cheese and toasted pecans then drizzled with a simple vinaigrette

If you usually take your lunch at work, I recommend getting the awesome Genuine Thermos® Brand Dual Compartment Food Jar. Carry 2 dishes at the different temperatures with a single handle.

I placed my hot Roasted Butternut Squash And Apple Soup  in the insulated Vacuum insulated stainless steel jar (the bottom part) that keeps my food my food hot for up to 5 hours or cold for up to 7 hours. My salad looks so beautiful on the BPA-free Eastman Tritan compartment on top. 

Roasted Butternut Squash And Apple Soup - 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

Each part has its own lid to prevent spills. The salad stays fresh on top for hours when the food jar is refrigerated. I add the dressing on the bottom and then mix it before eating.

You can also place the Genuine Thermos Brand Dual Compartment Food Jar in the fridge to keep the salad cold and the soup will still stay hot. How cool is that?

Forget about boring lunches heated in a flimsy plastic container. Eat delicious homemade food that will stay at your desired temperature without the need of warming up in the microwave.

My husband takes his to work and he loves it. This Dual Compartment Food Jar even includes a foldable spork that nestles inside the jar.

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.

5 from 5 votes
Roasted Butternut Squash And Apple Soup - amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage
Print
Roasted Butternut Squash
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Roasted Butternut Squash And Apple Soup - amazing recipe for the fall. Roasted butternut squash soup is mixed with sage & curry and topped with fried sage.
Course: Soup
Servings: 4 servings
Author: Tiffany Bendayan
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
  1. Preheat oven to 425 degrees Fahrenheit
  2. Mix the apples and squash in a sheet pan
  3. Add in 1 tablespoon of olive oil and your desired amount of salt and pepper
  4. 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
  5. Remove from oven and let them cool
  6. Place the mixture in a blender with the stock. Work in batches to puree the squash and apple
  7. Meanwhile, heat 2 teaspoons of olive oil in a pot
  8. Add the onions and sage. Sautee for 3-4 minutes until onions have softened
  9. Pour in the apple and squash puree and mix. If puree is too thick, add in more stock
  10. Add the curry and mix
  11. Let the soup boil and add more salt and pepper if needed
  12. For Fried Sage
  13. Heat olive oil in a small pot over medium high heat
  14. Add in sage and let it fry for 3-4 minutes (2 minutes or each side)
  15. Remove from oil and remove excess oil
  16. Sprinkle salt and pepper
  17. Assembly
  18. Pour soup into bowls and decorate with sage leaves
5 from 4 votes
delicious Arugula salad topped with strawberries, goat cheese and toasted pecans then drizzled with a simple vinaigrette
Print
Summer Strawberry Salad
Prep Time
10 mins
Total Time
10 mins
 
Arugula salad topped with strawberries, goat cheese and toasted pecans then drizzled with a simple vinaigrette
Course: Salad
Author: Tiffany Bendayan
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
  1. For Salad
  2. in a bowl toss all the ingredients together, add salt and pepper
  3. For vinaigrette
  4. Mix all the ingredients together
  5. Assembly
  6. Slowly add the vinaigrette into the salad until desired flavor is achieved. You may not need the entire vinaigrette.

Filed Under: Recipes, Salads, Soups Tagged With: apple arugula salad, roasted apple and squash soup

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Comments

  1. Mia says

    August 23, 2015 at 11:41 am

    Soup and salad is my favorite lunch and this combo looks so good.

    Reply
    • Tiffany says

      August 23, 2015 at 6:24 pm

      Mine too Mia! thank you!

      Reply
  2. Jerry Marquardt says

    August 23, 2015 at 5:48 pm

    5 stars
    This looks like it would be great on a nice and hot summer day. I am going to try it before summer is over.

    Reply
    • Tiffany says

      August 23, 2015 at 6:20 pm

      Thanks Jerry!

      Reply
  3. Amber Ludwig says

    August 23, 2015 at 6:21 pm

    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!!

    Reply
    • Tiffany says

      August 23, 2015 at 6:34 pm

      Sounds like a plan Amber! let me know how they come out!

      Reply
  4. Juliette says

    August 23, 2015 at 8:24 pm

    These look delist and I may just have to get one of those cool thermos for my hubby.

    Reply
    • Tiffany says

      August 24, 2015 at 3:31 pm

      He’s going to love it Juliette!

      Reply
  5. Richard Hicks says

    August 23, 2015 at 8:24 pm

    5 stars
    This is a really healthy meal for sure. Would like to make it!

    Reply
    • Tiffany says

      August 24, 2015 at 3:29 pm

      Awesome Richard thanks

      Reply

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Living Sweet Moments

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Hello! I am Tiffany, the blogger, cook and photographer of Living Sweet Moments.
I a married and have 2 little girls. We currently live in Miami, Fl
I spend my days cooking and baking delicious recipes that you will surely love. So sit back and enjoy! Read More…

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