Butternut Squash Soup with a Tomato and Strawberry Relish

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Add a pop of ruby red to your Butternut Squash Soup with a unique relish made with fresh California Giant strawberries and raspberries.


    For the Soup:

  • 2 tablespoons olive oil
  • 1 yellow onion, roughly chopped
  • 1 butternut squash, seeds and skin removed and chopped into bite size cubes
  • ⅓ cup California Giant strawberries
  • 1 teaspoon fresh sage, roughly chopped
  • 4 cups veggie stock
  • Sea salt
  • For the Strawberry-Tomato Relish:

  • 1 cup tomatoes, roughly chopped
  • ½ shallot, minced
  • ½ jalapeño pepper, minced
  • 1 tablespoon coconut sugar
  • 1 tablespoon red or white wine vinegar
  • ⅓ 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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!