Easy Fall Soup Recipe for Busy Moms: Butternut Squash Soup with Wild Blueberry Relish

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Is it starting to feel like fall in your neck of the woods? Some people are sad to see the warm weather of summer dwindle down, but I’m super excited for it to get chilly again. I can’t wait for pumpkin spice everything, sweaters, and best of all: soup!

The fall also ushers in a busy season of after-school and weekend activities, sometimes making it a little harder to eat together as a family. My daughter has soccer practice three nights per week, so having a dinner plan on those days is really important.

Using my Instant Pot is one of my best strategies for having a meal ready and waiting for dinner on busy weeknights. I also love making blended soups. There’s nothing more comforting than cozying up with a big bowl of freshly made soup, and my butternut squash soup with Wild Blueberry relish is the perfect way to bring everyone around the dinner table for a healthy meal.

This butternut squash soup with Wild Blueberry relish literally tastes like fall in a bowl with the perfect sweet and savory flavor combination. I always like to add a little texture to blended soup, right before serving. You can top your bowl with pumpkin seeds, kale chips, chopped herbs, glazed onions — or you can try my tangy, fruity Wild Blueberry relish!

If you thought Wild Blueberries were only for the summer time, think again. Wild Blueberries are available in the freezer section of your grocery store. I cook with Wild Blueberries year-round and love knowing they’ve been harvested and frozen at the peak of freshness, when they’re perfectly ripe and chock full of antioxidants.

You’ll love the pop of color and freshness you get from this Wild Blueberry relish. It’s a great complement to the richness of the butternut squash and adds the perfect amount of texture to this blended soup. You could also use this relish as a topping for bruschetta or even roasted turkey.

Since frozen Wild Blueberries are available year-round, they’re the perfect complement to plenty of my other favorite fall dishes, too. Check out my wildly popular Twice Baked Sweet Potato with Warm Wild Blueberries or these Wild Blueberry Sweet Potato Stacks for more fall-inspired dishes.

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Butternut Squash Soup with Wild Blueberry Relish

4 cups butternut squash
1 tsp cinnamon
1 tbsp extra virgin olive oil
2 apple, peeled, cored and sliced
1 sweet onion, diced
1 tbsp grated ginger
4 cups organic vegetable broth
1 tsp sea salt
1/8 tsp cayenne pepper

For the relish:
1 cup frozen Wild Blueberries
½ apple, peeled, cored and finely diced
½ navel orange, finely diced
1 tbsp orange zest
Pinch seat salt
1 tsp sugar

Preheat oven to 425. Cut squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the flesh side up. Sprinkle with cinnamon and bake in the oven for 45 minutes or until tender.

Remove squash from oven and let cool. Use a spoon to carve out the flesh and set aside. Discard the skin.  

Heat olive oil in a large pot over medium heat. Add the apples, onion and ginger and sauté for about 5 minutes or until soft. Add the vegetable broth, cooked squash, sea salt and cayenne pepper. Reduce heat to a simmer for about 10 minutes.

In a small bowl, combine all the ingredients for the Wild Blueberry relish and mix well. Transfer soup to a blender or use an immersion blender to puree until the soup reaches a smooth, thick consistency. Keep blending until the soup thickens, it may take some time.  

Divide soup between serving bowls. Add 2 tablespoons of Wild Blueberry relish to the center of each soup bowl. Serve immediately while soup is hot.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.