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Prep
Difficulty
Medium
Time
Estimate
1 hour
Lots of golden goodness happening in this meal!
1. Roast the squash.
2. Start the soup, keep going until it is simmering without you.
3. Make the salad dressing and other salad ingredients.
4. Blend up the soup. Toss the salad. Serve.
This sunshine soup, as the recipe’s creator Jaime Mayfield of Seasonal Veg Head describes it, is made possible with a couple bunches of golden beets. Certainly other colors of beets could be substituted, but keep in mind that even one red beet will stain the soup to its own dramatic shade. Skip the sour cream if making this vegan and top with your own favorite topping instead; maybe nuts or even coconut cream. Thanks, Jaime, for your delicious contribution!
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.
