Table of Contents
Enjoy a warm, comforting bowl of Roasted Butternut Squash and Sage Soup paired with a fresh Walnut Cranberry Spinach Salad. This delicious combination is perfect for a cozy fall or winter meal, combining sweet, savory, and tangy flavors.
Ingredients for the Roasted Butternut Squash and Sage Soup
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 fresh sage leaves
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup coconut milk (optional for creaminess)
Preparation for the Soup
Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, pepper, and the sage leaves. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
In a large pot, heat the remaining 1 tablespoon of olive oil. Sauté the chopped onion and garlic until translucent. Remove the sage leaves from the roasting tray and chop finely. Add the roasted squash and sage to the pot, then pour in the vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender or transfer the soup to a blender to puree until smooth. Stir in coconut milk if using, and adjust seasoning as needed. Serve hot, garnished with fresh sage or a drizzle of olive oil.
Ingredients for the Walnut Cranberry Spinach Salad
- 4 cups fresh spinach leaves
- 1/2 cup toasted walnuts
- 1/2 cup dried cranberries
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Preparation for the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing. In a large bowl, combine the spinach, toasted walnuts, dried cranberries, and feta cheese. Drizzle with the dressing and toss gently to coat.
Serve the salad alongside the hot soup for a balanced, flavorful meal that highlights seasonal ingredients and comforting flavors.