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Recipes November 25, 2024  | Servings: 6 | Prep Time: 10 | Cook Time: 20

Butternut Squash Soup with Pomegranate and Toasted Pepitas

This hearty soup gets a flavorful twist with a few extra ingredients. Toasted pepitas provide a satisfying crunch, while pomegranate seeds add a burst of tartness that perfectly balances the soup's rich flavors. We keep it simple by focusing on squash and embracing its natural harmony with sage.

Ingredients

  • 1 large butternut squash, peeled, seeds removed, and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 2 cloves garlic, sliced
  • 1 bunch sage, tied with butcher’s twine
  • 4 cups vegetable stock
  • 1 pomegranate, seeds removed
  • 1 cup pepitas, toasted in the oven
  • Olive oil
  • Salt
  • Pepper

Instructions

  1. Sauté the onion, garlic, and sage in olive oil for 10 minutes, until translucent and cooked
    through.
  2. Add the butternut squash and sauté without liquid for 3 minutes.
  3. Pour in the vegetable stock to cover the squash. Bring to a simmer and cook until the
    squash is tender.
  4. Blend the soup using either an immersion blender or a traditional blender until smooth.
  5. Ladle the soup into bowls and scatter pomegranate seeds and toasted pepitas on top.

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