Butternut Squash Soup with Wild Blueberry Relish

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Recipe by Danielle Omar MS, RDN of Food Confidence

Serves 4

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.