Looking for a sweet pick-me-up for the chilly winter weather? This fruity twist on a classic butternut squash soup recipe is guaranteed to satisfy your taste buds.
- 2 tablespoons olive oil
- 3 carrots, chopped
- 2 celery stalks, chopped
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 apple, peeled, cored, and chopped
- 6 cups chopped butternut squash, fresh or frozen
- 4 cups chicken broth
- 1 cup 100% apple juice
- 1 ½ teaspoons salt
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- ½ teaspoon pepper
- ½ teaspoon ground ginger
- 1 teaspoon fresh lemon juice
For Cranberry Compote:
- 2 cups fresh cranberries
- 1 cup 100% cranberry-apple juice
- ¼ cup dark brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
To Make Soup:
- Heat olive oil in a large saucepan over medium-high heat.
- Add carrots, onion, celery, garlic, apple, and butternut squash to pan; cook for 5-7 minutes or until fragrant and beginning to cook through, stirring occasionally.
- Add broth and juice; bring to a boil and reduce to a simmer.
- Add salt, thyme, sage, pepper, and ginger. Simmer for 15 minutes or until vegetables are tender.
- Use an immersion blender (or transfer mixture to a blender container) and blend until smooth. Stir in lemon juice.
To Make Cranberry Compote:
- Combine cranberries, juice, brown sugar, cinnamon, ginger, and nutmeg in a medium saucepan over medium-high heat.
- Bring to a boil, reduce heat, and simmer for 5 minutes or until cranberries have popped and mixture thickens.
- Allow to cool slightly.
- Stir a spoonful of Cranberry Compote into center of each bowl of soup. Swirl, if desired.
This recipe was provided by Regan Jones and Gretchen Brown from Healthy Aperture, as part of the Healthy Aperture blogger partnership.