Butternut Squash Soup with Festive Cranberry Apple Salsa
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: American
Ingredients
  • 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
Instructions
  1. In a large Dutch oven pot over medium-high heat, saute onion and celery in EVOO for 5 minutes.
  2. Add butternut squash and saute for another 5 minutes.
  3. Add fresh thyme, bullion, granulated garlic, water, salt, and pepper, and simmer on low heat for 45 minutes.
  4. Remove from heat and blend with a hand immersion blender, leaving some chunks.
  5. In a medium bowl, toss cranberries, apple, sage, lemon zest and juice, honey, and salt.
  6. Garnish soup with the salsa. Enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/butternut-squash-soup-festive-cranberry-apple-salsa/