Roasted Butternut Squash Soup with Cranberry Blue Cheese Scones

This creamy roasted butternut squash soup gets a bite of fresh flavor from a quick cranberry salsa. Perfect served with whole grain cranberry blue cheese scones!

Soup

1 large butternut squash (about 3 1/2 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

1 1/2 cups fresh cranberries
1 Granny smith apple, chopped
1 jalapeno, seeded, stemmed and chopped
1/4 cup pure maple syrup

View the full recipe at Joy of Eating →