Warm up your kitchen with the delightful aroma of homemade Butternut Squash Soup with Pomegranate! This creamy, velvety soup is not only a feast for the senses but also a celebration of fall flavors, combining the sweet, nutty essence of butternut squash with the tart burst of fresh pomegranate seeds. Perfect for cozy evenings or impressing guests at a dinner party, this recipe is a must-try! With just a handful of ingredients and under an hour of your time, you can create a dish that’s not only comforting but also visually stunning. Dive into our recipe and discover how to make this seasonal favorite that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup pomegranate seeds
- 1 teaspoon cinnamon
Instructions
- Prepare the butternut squash by carefully peeling the skin using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and dice into 1-inch cubes.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 5-6 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add the diced butternut squash to the pot, stirring to combine with the onions and garlic. Season with salt, pepper, and ground cinnamon.
- Pour vegetable broth into the pot, ensuring the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 25-30 minutes until the squash is tender and easily mashed with a fork.
- Remove the pot from heat and use an immersion blender to carefully purée the soup until smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a standard blender, blending carefully.
- Taste the soup and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin it with a little additional vegetable broth.
- Ladle the hot soup into serving bowls and garnish generously with fresh pomegranate seeds just before serving.
- Serve immediately, optionally with a drizzle of olive oil or a sprinkle of additional cinnamon on top for extra flavor.
Tips
- Choosing the Right Squash: Look for a firm butternut squash with a smooth, tan skin. Avoid any that have soft spots or blemishes, as these can indicate spoilage.
- Peeling with Ease: Use a sharp vegetable peeler or a knife to peel the butternut squash. If you find it challenging, microwave the squash for 1-2 minutes to soften the skin slightly before peeling.
- Perfectly Cooked Squash: Ensure the squash is diced into uniform 1-inch cubes for even cooking. The smaller the pieces, the quicker they will become tender.
- Enhance the Flavor: For an extra depth of flavor, consider roasting the butternut squash before adding it to the soup. Simply toss it with olive oil, salt, and pepper, roast at 400°F (200°C) for 20 minutes, and then add it to the pot.
- Blending Tips: If you don’t have an immersion blender, allow the soup to cool slightly before transferring it to a regular blender. Blend in batches to avoid overflow, and be cautious of the hot liquid.
- Adjusting Consistency: If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency. Conversely, for a thicker soup, let it simmer a bit longer to reduce.
- Garnishing: Don’t skip the pomegranate seeds! They add a beautiful pop of color and a refreshing contrast to the creamy soup. You can also drizzle a bit of balsamic glaze for an extra touch.
- Serving Suggestions: Pair your soup with crusty bread or a light salad for a complete meal. A sprinkle of toasted pumpkin seeds or a dollop of sour cream can also elevate the dish.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
