Yields1 ServingPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
Butternut Squash Soup
1tbspOlive Oil
1Large Spanish Onion (Small Dice)
1Leek (Small Dice)
5Stalks of Celery (Small Dice)
1pinchSalt and Pepper
6Cloves of Garlic (Minced)
2tspFresh Grated Ginger Root
2Small Butternut Squash
¼cupFresh Sage Leaves (Minced)
¼cupFresh Oregano Leaves (Minced)
32ozVegetable or Chicken Stalk
2tbspGround Curry Powder
1tbspGround Cinnamon
1tspGround Nutmeg
1tspGround Allspice
2tspPaprika
2tspGround Cumin
1tspChili Powder
Pomegranate Creme
1cupCreme Fraiche
¼cupFresh Sage Leaves
¼cupPomegranate Juice
Garnish
Pomegranate Seeds
Pumpkin Seeds (Pepitas)
Butternut Squash Soup
1
In a large pot add Olive Oil and place on medium-high heat.
2
Once oil has warmed add in Onion, Leek and Celery. Add a pinch of salt and pepper. Sauté until onions is translucent.
3
Add in Garlic and Ginger. Mix until combined and reduce heat to low.
4
Add Squash, Sage and Oregano. Let sit until Sage and Oregano are wilted, stirring occasionally.
5
Add in Stock and all remaining Spices. Bring to a boil.
6
When squash is soft take the pot off the heat and allow to cool slightly. With an emersion blender mix and blend until soup is smooth throughout. If you do not have an emersion blender use a regular blender in small batches.
7
Taste and adjust spice/seasoning to flavor.
Pomegranate Creme
8
Mix Creme Fraiche, Juice and Sage in a high-power blender until combined.
Putting it Together
9
Ladle Butternut Squash into bowl. Add Pomegranate Creme. For a design use a squirt bottle or carefully spoon onto soup. Decorate with Pepitas and Pomegranate Seeds to taste.
Ingredients
Butternut Squash Soup
1tbspOlive Oil
1Large Spanish Onion (Small Dice)
1Leek (Small Dice)
5Stalks of Celery (Small Dice)
1pinchSalt and Pepper
6Cloves of Garlic (Minced)
2tspFresh Grated Ginger Root
2Small Butternut Squash
¼cupFresh Sage Leaves (Minced)
¼cupFresh Oregano Leaves (Minced)
32ozVegetable or Chicken Stalk
2tbspGround Curry Powder
1tbspGround Cinnamon
1tspGround Nutmeg
1tspGround Allspice
2tspPaprika
2tspGround Cumin
1tspChili Powder
Pomegranate Creme
1cupCreme Fraiche
¼cupFresh Sage Leaves
¼cupPomegranate Juice
Garnish
Pomegranate Seeds
Pumpkin Seeds (Pepitas)
Directions
Butternut Squash Soup
1
In a large pot add Olive Oil and place on medium-high heat.
2
Once oil has warmed add in Onion, Leek and Celery. Add a pinch of salt and pepper. Sauté until onions is translucent.
3
Add in Garlic and Ginger. Mix until combined and reduce heat to low.
4
Add Squash, Sage and Oregano. Let sit until Sage and Oregano are wilted, stirring occasionally.
5
Add in Stock and all remaining Spices. Bring to a boil.
6
When squash is soft take the pot off the heat and allow to cool slightly. With an emersion blender mix and blend until soup is smooth throughout. If you do not have an emersion blender use a regular blender in small batches.
7
Taste and adjust spice/seasoning to flavor.
Pomegranate Creme
8
Mix Creme Fraiche, Juice and Sage in a high-power blender until combined.
Putting it Together
9
Ladle Butternut Squash into bowl. Add Pomegranate Creme. For a design use a squirt bottle or carefully spoon onto soup. Decorate with Pepitas and Pomegranate Seeds to taste.
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