Butternut-beet soup and salad is the easy lunch recipe that'll keep you warm and full throughout the entire fall season! Loaded with essential nutrients like Vitamin C and heart-healthy compounds, this superfood infused meal is perfect for the whole family. The recipe makes enough for four servings- perfect for meal prep!
1 Large Butternut Squash, peeled, deseeded, and roughly chopped into 2″ cubes
Toss the butternut squash with olive oil, salt and pepper, and place on the lined tray. Bake for 15-20 minutes, or until nicely browned.
While the squash is roasting, heat 2 Tbsp olive oil in a medium-sized pot over medium-low heat. Add the onion, garlic, leek, and carrot to the pot and slowly cook down for 5-6 minutes stirring continuously and being sure not to brown the ingredients.
Add the vegetable broth to the pot and bring to a boil.
Reduce the heat until you have a slow simmer. Simmer until the squash is finished roasting.
Remove squash from the oven and place 2/3rds of it into the soup pot. Put the remaining 1/3 of the squash to the side and allow to cool as you will use this for the salad.
Carefully transfer the soup into a blender and blend until smooth. You may have to do this in a few separate batches, which is totally fine.
Once all of the soup is blended, stir in the red beet powder.
Pour into bowls and set aside to be served with salad.
Mix balsamic vinegar and olive oil together in a bowl with the Dijon mustard and a pinch of salt.
Combine greens, roasted squash, pumpkin seeds, shallots, and walnuts together in a bowl.
Mix the salad with the dressing or serve with the dressing on the side.
Sprinkle Red Beet powder over the top of the salad and serve with the soup.