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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