Butternut Squash Soup with Spinach Salad & Lemon Poppy Seed Dressing

Directions

1. Wash and dry the produce. Peel and small dice the carrot and onion, and peel and mince or grate the ginger.
2. In a large pot over medium heat, add a drizzle of oil and swirl to coat. Add the carrot, onion, and ginger and cook until tender, about 4–5 minutes.
3. Prepare the squash by trimming ends, halving, scooping out seeds, then peeling and dicing to roughly 4 cups. Add to the pot along with the broth and spices; bring to a boil, then simmer until the squash is fork-tender, 10–15 minutes.
4. In a large bowl, juice half of the lemon. Whisk in the oil, honey, Dijon mustard, onion powder, and poppy seeds to make a dressing.
5. Core and dice the apple; roughly chop the walnuts.
6. Add the spinach, feta, walnuts, cranberries, and apple to the dressing. Toss to coat and set aside.
7. When the squash is tender, juice the remaining lemon into the pot and add the milk. Stir to combine and remove from heat.
8. Puree the soup with an immersion blender or regular blender until smooth. Ladle into bowls and top with pumpkin seeds; serve with the salad on the side.