Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Curried Butternut Squash Soup
with spinach salad / apples / pomegranate seeds

Active: 40 min Total: 40 min
A pinch of curry and ginger bring out the flavor in a simple, smooth butternut squash soup. Serve this well-loved cool weather soup with a tangy spinach salad that is tossed with apples, cashews and crunchy pomegranate seeds.
Tags
Cuisines

Ingredients

Metric
Servings:
4
Curried Butternut Squash Soup:
  • Squash, butternut, large - 1 , peeled and cubed
  • Onions, small - 1 , chopped
  • Ginger, fresh (opt) - 2 tsp , grated
  • Oil, cooking - 1 Tbsp
  • Curry powder, mild yellow (opt) - 1/2 tsp
  • Stock, any type - 4 cups
  • Sugar, brown - 1 tsp
  • Sour cream (sub plain yogurt), for serving - 1/4 cup
Spinach Salad with Pomegranate Seeds, Apples and Cashews:
  • Cashews, roasted and unsalted - 1/2 cup , roughly chopped
  • Pomegranate seeds (opt) (look for these already removed from their shell in the refrigerated produce section) - 1/2 cup
  • Apples, any variety - 1 , sliced
  • Vinegar, balsamic - 1 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Spinach, baby - 5 oz

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Squash / Onions / Ginger / Cashews - Prep as directed. (Can be done up to 5 days ahead)
  2. Pomegranate - If you couldn't find them already seeded, follow instructions in this video to seed pomegranate. (Can be done up to 3 days ahead)
  3. Apples - Slice.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then ginger, onions and curry powder to heated oil with a generous pinch of salt. Saute until onions are soft, ~2 minutes. Add squash cubes and saute until the outsides begin to brown, ~3 minutes. Add stock and sugar and bring to a boil.
  2. Reduce heat to a simmer and cover with the lid. Simmer until squash is tender, ~15 minutes.
  3. While soup simmers, make vinaigrette by combining vinegar, maple syrup, mustard and olive oil. Season with some salt and pepper. Toss spinach with vinaigrette, apple slices, pomegranate seeds and cashews.
  4. After soup has simmered and squash is tender, puree with an immersion blender (like in this video) or transfer to a blender in batches. Puree until smooth. Season soup to taste with salt and pepper.
  5. Ladle soup into bowls and top with sour cream. Serve with salad on the side and enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings


0 reviews