Roasted Butternut Squash Soup w/ Cranberry Salsa & Blue Cheese Cranberry Scones » US Cranberries

Ingredients

• Soup:
• 1 large butternut squash (about 3½ pounds)
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, peeled and minced
• 4-6 cups vegetable broth
• 1 tablespoon pure maple syrup
• 2 pinches nutmeg
• Salsa:
• 1½ cups fresh cranberries
• 1 Granny smith apple, chopped
• 1 jalapeño, seeded, stemmed and chopped
• ¼ cup pure maple syrup
• Scones:
• 2½ cups whole wheat flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 7 tablespoons coconut oil
• 1 cup buttermilk
• ½ cup crumbled blue cheese
• ¾ cup fresh cranberries