Butternut Squash Soup with Pumpkin Seeds & Arugula-Apple Salad

Directions

1. In a medium saucepan, warm a little oil over medium heat.
2. Peel and dice the yellow onion; peel and mince the garlic.
3. Add the onion and garlic to the pan and start to soften while you prep the squash.
4. Peel the butternut squash, trim the ends, halve, scoop out seeds, and dice the flesh; add to the pan and cook until the onion begins to soften, about 3–4 minutes.
5. Whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper in a small bowl; set the dressing aside.
6. Pour in the broth, season with salt and pepper, bring to a simmer, and cook until the squash is tender, about 10–15 minutes.
7. While the soup simmers, wash and dry the arugula and transfer to a medium bowl.
8. Core the apples and cut them into thin wedges; add to the arugula.
9. Purée the soup in a blender until smooth, then return to the pan if needed and keep warm.
10. Just before serving, garnish the soup with pumpkin seeds and plate the arugula-apple salad with the prepared dressing drizzled over it.