A heartwarming yet refreshing meal combo featuring roasted butternut squash soup and a crisp pear and Gorgonzola salad.

Scale

1 large butternut squash, peeled and cubed

2 tablespoons olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon paprika

4 cups vegetable broth

½ cup coconut milk

Salt and pepper to taste

2 ripe pears, thinly sliced

5 cups mixed greens

½ cup crumbled Gorgonzola

⅓ cup candied walnuts

2 tablespoons red onion, thinly sliced

Olive oil and balsamic vinegar dressing

Preheat oven to 400°F. Roast the butternut squash with oil and spices for 25 minutes.

Sauté onions and garlic in a pot. Add roasted squash and broth. Simmer for 10 minutes.

Blend the soup and stir in coconut milk. Season as needed.

Toss salad ingredients together and drizzle with dressing.

Serve both together with crusty bread if desired.

Prep squash a day ahead for faster cooking.

Use dairy-free cheese as a Gorgonzola alternative.

Keywords: soup and salad, healthy dinner, butternut squash soup, pear salad