Butternut Squash Soup with Festive Cranberry Apple Salsa
Author: Chef Eli
Recipe type: Soup
Cuisine: American
- 2 tbsp EVOO
- ½ large onion, roughly chopped
- 4 celery stalks, roughly chopped
- 1 large butternut squash, peeled and cubed into 1" pieces
- 4 sprigs of fresh thyme
- 2 vegetable boullion cubes
- 1 tsp granulated garlic
- 3 cups water
- Salt and Pepper to taste
- For the salsa:
- 1 cup fresh cranberries, thinly sliced
- 1 large green apple, finely chopped
- 4 fresh sage leaves, finely chopped
- Zest from one lemon
- 1 tsp lemon juice
- 1 tbsp honey
- Small pinch of salt
- In a large Dutch oven pot over medium-high heat, saute onion and celery in EVOO for 5 minutes.
- Add butternut squash and saute for another 5 minutes.
- Add fresh thyme, bullion, granulated garlic, water, salt, and pepper, and simmer on low heat for 45 minutes.
- Remove from heat and blend with a hand immersion blender, leaving some chunks.
- In a medium bowl, toss cranberries, apple, sage, lemon zest and juice, honey, and salt.
- Garnish soup with the salsa. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/butternut-squash-soup-festive-cranberry-apple-salsa/
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