Butternut Squash Soup with a Tomato and Strawberry Relish
The coziest, most delicious Butternut Squash Soup with a surprising Tomato and Strawberry Relish Topping! Adding that extra bite of texture to this silky smooth soup. This recipe is naturally vegan and gluten free.
Oh boy do I have a fun recipe for you!
This is *not* your ordinary butternut squash soup…
Warm soup on a cold fall night is pretty freaking great, but a warm soup, done up to the nines with an unexpected spicy-crunchy topping, on a cold fall night?! Now THAT is my love language.
If you want people to fall in love with pureed soups, create a delightful topping that breaks away from the smoothness of the soup.
Adding texture, creates depth, which makes the soup so much more intriguing.
Each bite then becomes an invitation for more…
Imagine a spoonful of luscious butternut squash soup, adorned with a spicy-sweet relish of chopped California Giant Berries strawberries and jalapeños…
This one simple relish creates an entirely new experience.
And this novelty is not just reserved for the topping…we’ve actually stewed down a handful of fresh California Giant Berries strawberries into the puree!
I adore playing around with berries and revolutionizing how we think and view the ways in which we can use something that is perceived as ‘sweet’. By stewing down the strawberries, we soften the sweetness so that the berry can now dabble in the realms of both savory and sweet.
This subtle flavor change keeps people guessing, “what the hell is the secret ingredient?!”
And this becomes such a fun little game to play during the festive holiday season ;)
Enjoy!
xx Marie
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Butternut Squash Soup with a Tomato and Strawberry Relish:
Serves 3
For the Soup:
2 tbsp olive oil
1 yellow onion, roughly chopped
1 butternut squash, seeds and skin removed and chopped into bite size cubes
1/3 cup California Giant strawberries
1 tsp fresh sage, roughly chopped
4 cups veggie stock
Sea salt
Strawberry-Tomato Relish:
1 cup tomatoes, roughly chopped
1/2 shallot, mined
½ jalapeño pepper, minced
1 tbsp coconut sugar
1 tbsp red or white man vinegar
1/3 cup mix of California Giant strawberries and raspberries, roughly chopped
In a large pot, warm the olive oil on medium high heat. Stir in the onion, butternut squash, strawberries, sage and a pinch of sea salt. Cook for about 15 minutes until the butternut squash begins to soften. If the pot ever dries out, add a splash of broth.
After 15 minutes, pour in the broth and allow the butternut squash to cook down, on medium-low heat, until fully softened - about 15 minutes.
While the soup cooks, make the relish. For the relish, add all the ingredients into a mixing bowl and combine. Set aside until the soup is done cooking.
Once it has cooked down, pour the soup into a blender and puree until it is creamy. Pour back into the pot and serve.
Pour the soup into bowls and top with a generous helping of the relish. Enjoy.
