This Butternut Squash Soup with Festive Cranberry Apple Salsa is a healthy addition to any autumn table. The naturally creamy butternut squash pairs beautifully with the sweet and slightly tangy fruit salsa. This soup is perfect for Thanksgiving! Enjoy!
Butternut Squash Soup with Festive Cranberry Apple Salsa
Prep time
Cook time
Total time
Author: Chef Eli
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
- 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!
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