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Discover a warm and flavorful autumn-inspired meal with our Roasted Butternut Squash and Sage Soup paired with a fresh Arugula Walnut Salad. This combination offers a perfect balance of sweet, savory, and crunchy textures that will delight your taste buds and nourish your body.
Ingredients for the Soup
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- Fresh sage leaves
- 4 cups vegetable broth
- Salt and pepper to taste
Ingredients for the Salad
- 4 cups arugula
- ½ cup walnuts, toasted
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Preparation of the Soup
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender and caramelized. In a large pot, heat the remaining olive oil over medium heat. Sauté the onion and garlic until translucent. Add the roasted squash, sage leaves, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the sage leaves and blend the soup until smooth using an immersion blender or regular blender. Adjust seasoning as needed.
Preparation of the Salad
In a large bowl, combine the arugula, toasted walnuts, and feta cheese if using. In a small jar or bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
Serving Suggestions
Serve the hot roasted butternut squash and sage soup in bowls, garnished with a few fresh sage leaves if desired. Accompany the soup with the crisp arugula walnut salad for a complete, satisfying meal. This dish is perfect for cozy fall dinners or as a starter for a festive gathering.