Butternut Squash Soup with Arugula, Cranberry & Pumpkin Seed Salad
- Time
- 30 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 1 (5 oz) pkgbaby arugula
- 32 fl ozchicken or vegetable broth
- 1 (13.5 fl oz) cancoconut milk
- ½ cupdried cranberries
- ¼ cupFrench vinaigrette
- 6 cupsfrozen butternut squash, pieces
- ¼ cupnutritional yeast flakes
- ½ cuppumpkin seeds
- 1 (10 oz) bagshredded carrots
- paprika
- salt
Cookware
- can opener
- colander
- hand or regular blender
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- tongs
Per serving
- Calories
- 591
- Protein
- 20g
- Carbs
- 58g
- Fat
- 37g
- Fiber
- 9g
- Sodium
- 291mg
Method
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