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Prep
Difficulty
Medium
Time
Estimate
45 mins
Bake the squash first, if not already done. Roast the chunks of squash next. Prepare the soup. When it starts simmering, make the dressing and the rest of the salad ingredients. Toss the salad and serve with the hot soup.
Do you have a huge, fabulous squash sitting on your table longing to be enjoyed? Roast it all at once, then puree it in a blender or food processor. Use any size squash in this recipe as a base to roast and puree it for other uses— anytime pureed squash or canned pumpkin is called for.
Just a few ingredients, often tucked away in cold storage, are blended into a delightfully simple soup. It is a great way to use up already pureed squash. If your squash is not ready, simply roast it until tender and blend until smooth. Leftover squash stores great in the freezer for future soups.
Spiced and roasted chunks of squash are drizzled with a Maple Dressing and tossed with greens, pumpkin seeds and creamy goat cheese. The dressing is thickened by pumpkin seeds, double that and the roasted squash to enjoy easy salads throughout the week. Skip the goat cheese to make it vegan or gluten-free.
