A warm and creamy staple with some fun twists.
In a large pot add Olive Oil and place on medium-high heat.
Once oil has warmed add in Onion, Leek and Celery. Add a pinch of salt and pepper. Sauté until onions is translucent.
Add in Garlic and Ginger. Mix until combined and reduce heat to low.
Add Squash, Sage and Oregano. Let sit until Sage and Oregano are wilted, stirring occasionally.
Add in Stock and all remaining Spices. Bring to a boil.
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.
Taste and adjust spice/seasoning to flavor.
Mix Creme Fraiche, Juice and Sage in a high-power blender until combined.
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
Directions
In a large pot add Olive Oil and place on medium-high heat.
Once oil has warmed add in Onion, Leek and Celery. Add a pinch of salt and pepper. Sauté until onions is translucent.
Add in Garlic and Ginger. Mix until combined and reduce heat to low.
Add Squash, Sage and Oregano. Let sit until Sage and Oregano are wilted, stirring occasionally.
Add in Stock and all remaining Spices. Bring to a boil.
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.
Taste and adjust spice/seasoning to flavor.
Mix Creme Fraiche, Juice and Sage in a high-power blender until combined.
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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