Butternut Squash Soup and Protein Salad

Delicious, nutritious, and very simple! This soup and salad combo is a born winner for anyone who wants a tasty, inexpensive and incredibly healthy meal. The butternut squash provides fibre, vitamin A and vitamin B6, amongst other beneficial aids, while garlic has fantastic anti-inflammatory properties. The salad is a whirlwind of super-greens and proteins: hardboiled egg and edamame are fantastic sources of protein. Baby spinach and baby kale are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals (they have too many amazing properties to list here). Black olives are fantastic antioxidants and contain a decent amount of iron. Add in some tomato, onion, parsley and red cabbage and you’re onto a mega health winner.


I generally go to a salad bar at the local grocery store to pick up a box of pick&mix salad. I find its the easiest way to get the small amount of edamame, tomato, onion, and cabbage (or any other combo).



For the Soup

  • 1 butternut squash
  • 2 large cloves garlic
  • 1/2 teaspoon celery salt
  • 1 tablespoon cilantro
  • 1/2 teaspoon salt
  • Dash black pepper


For the Salad

  • 3/4 cup edamame
  • 2 hard boiled eggs
  • 6 black olives
  • 1 cup baby spinach and baby kale mix
  • 1/2 cup red cabbage
  • 1/2 cup tomato, onion and parsley mix
  • 2 teaspoons balsamic



For perfect boiled eggs

  • Cover eggs in cold water in a saucepan and place on heat
  • Once they come to the boil, turn off the burner and let sit for 12 minutes
  • Drain water from saucepan and cover with cold water for 30 seconds, remove water and repeat
  • Once the eggs cool slightly you can peal them


For the Butternut Squash Soup

  • Cut the squash into small cubes, and cover with cold water in a saucepan
  • Add the minced garlic, celery salt, cilantro and salt & pepper
  • Bring to the boil then lower to medium heat
  • Cook for approximately 12 minutes, or until the squash is soft
  • Allow to cold slightly, then blitz in a food processor until smooth
  • Soup is best if left for 1-2 hours before reheating to serve


For the Salad

  • Add the edamame, olives, tomato&onion, and red cabbage to a food processor
  • Pulse a number of times until the ingredients are slightly chopped
  • Remove and add the egg to the food processor
  • Pulse once or twice to chop the eggs
  • Remove and add to the chopped mix
  • Add the spinach and kale to the food processor and pule a number of times until chopped
  • Combine with the rest of the chopped salad and drizzle with balsamic
  • Fold the mix to cover with balsamic, and then serve




Love, Laura