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    You are here: Home » Meal Type » Soups and Stews » Paleo Butternut Squash Soup with Pomegranate

    Paleo Butternut Squash Soup with Pomegranate

    October 27, 2016 By Danielle Esposti 3 Comments

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    Two bowls of butternut squash soup garnished with pomegranate seeds, sage, and fresh cream on a blue tablecloth.

    Butternut Squash Soup with Pomegranate is a seasonal nutritional powerhouse. Delicate butternut squash and rich bone broth come together for a velvety soup that is the perfect balance of sweet and savory. Top this naturally paleo soup with pomegranate seeds for a fun little burst of flavor in every bite!

    Butternut Squash Soup with Pomegranate is a seasonal nutritional powerhouse. Delicate butternut squash and rich bone broth come together for a velvety soup that is the perfect balance of sweet and savory. Pomegranate seeds add a fun little pop to every bite. This soup is naturally paleo and gluten-free. #wholefood #realfood #paleo #whole30
    Jump to:
    • Paleo Butternut Squash Soup with Pomegranate Recipe Notes
    • Recipe

    I love soup. I could eat it for breakfast, lunch, and dinner 8 days a week, and I’m pretty sure I did just that in my early 20’s. The husband wasn’t always such a fan, but he became a convert the first time I made him this velvety smooth paleo butternut squash soup.

    This recipe is basically fool-proof. I swear you can’t screw it up. Back in the stone ages when I was just learning how to cook properly, pureed vegetable soups were a godsend. Poor knife skills? No problem, it all gets blended to bits anyway. Over-seasoned? Fear not, just add extra veggies or more broth. This soup also freezes beautifully, easily doubles, and is easy on the eyes and on the budget. All kinds of #winning happening up in this soup.

    Paleo butternut squash soup with pomegranate seeds is a seasonal nutritional powerhouse. Delicate butternut squash and rich bone broth come together for a velvety soup that is the perfect balance of sweet and savory. Pomegranate seeds add a fun little pop to every bite. This soup is naturally paleo and gluten-free. #wholefood #realfood #paleo #whole30

    Paleo Butternut Squash Soup with Pomegranate Recipe Notes

    I specifically use chicken bone broth in my butternut squash soup. If you’ve never made bone broth before, shame on you. I kid, I kid. But in all seriousness, it’s a must-try. Here is an awesome tutorial on how to make your own. You haven’t lived until you’ve had home-made bone broth, plus it has all kinds of amazing nutritional benefits that you’ll never get from chicken-flavored-water boxed broth. If you’re going to make your own, do it up right – pony up the cash for at least an organic (but preferably pastured) chicken. Your taste buds will thank you, and so will I.

    Butternut Squash Soup with Pomegranate is a seasonal nutritional powerhouse. Delicate butternut squash and rich bone broth come together for a velvety soup that is the perfect balance of sweet and savory. Pomegranate seeds add a fun little pop to every bite. This soup is naturally paleo and gluten-free. #wholefood #realfood #paleo #whole30

    Bone broth works so well here because the high gelatin content gives the soup a super velvety texture. It’s also a subtle savory offset to the butternut’s sweetness. And like I said, nutritional powerhouse. When you combine it with in-season squash and fresh herbs, you won’t need to take your vitamins for like, a day.

    Consistency is key to taste, so you want to blend this soup to within an inch of it’s life. I love a handheld stick blender for its convenience and easy clean-up, but a standard blender also works. For many soups I prefer a standard blender because it does a better job at super smooth pureeing, but in this case the squash is so soft and delicate that a stick blender works perfectly, and the clean-up is way easier. If using a standard blender, allow the soup to cool slightly first and to blend in batches to prevent pressure build-up.

    Go forth and blend like crazy, because nobody likes chunks in their soup…unless those chunks are pomegranate seeds, and in that case, garnish away. Years ago, a friend tipped me off to adding pomegranate seeds. I, too, was skeptical, but I’ll once again ask you to trust me. Taking a bite of this sweet-savory manna from the gods and then getting a burst of pomegranate seed is transformative. It’s basically an antidote to seasonal affective disorder, and way cheaper than those daylight lamps. So crack open a pomegranate already and get to work. You’re welcome.

    Paleo butternut squash soup with pomegranate seeds is a seasonal nutritional powerhouse. Delicate butternut squash and rich bone broth come together for a velvety soup that is the perfect balance of sweet and savory. Pomegranate seeds add a fun little pop to every bite. This soup is naturally paleo and gluten-free. #wholefood #realfood #paleo #whole30

    Did you make this Butternut Squash Soup? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A bowl of roasted butternut squash soup being garnished with pomegranate seeds.

    Butternut Squash Soup with Pomegranate

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    Author: Danielle Esposti
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    Butternut squash soup with pomegranate is a seasonal nutritional powerhouse. Delicate butternut squash and rich bone broth combine to make a velvety soup that is the perfect balance of sweet and savory. Pomegranate seeds add a fun little pop to every bite.
    Prep Time: 30 mins
    Cook Time: 45 mins
    Total Time: 1 hr 15 mins
    Servings : 6 servings
    Calories: 244

    Recommended Equipment

    • Dutch Oven
    • Handheld Stick Blender

    Ingredients

    • 2 tbsp grassfed butter, ghee for paleo/Whole30
    • 1 large sweet onion, diced to ½″
    • 3 gloves garlic, smashed
    • 1 tsp dried sage
    • ½ cup white wine, use broth for Whole30
    • 2 small butternut squash, about 2 lb each, peeled, seeded, and diced into 1″ cubes
    • 4 cups chicken bone broth
    • 1 tsp sea or kosher salt
    • ½ tsp cracked black pepper
    • 1 sprig fresh thyme
    • 1 bay leaf
    • 1 tbsp fresh sage, plus additional for garnish
    • pomegranate seeds, for garnish
    • coconut milk or cream, for garnish

    Instructions

    • Using a 6-quart dutch oven, heat the butter over medium until it foams. Add the onion and cook, stirring occasionally, until soft and browning around the edges, 7-8 minutes. 
    • Push the onions in the center aside, add the garlic to the pot and cook, stirring continuously, until fragrant, 1-2 minutes. Sprinkle the sage over the onions and garlic and cook, stirring continuously, for about 1 minute.
    • Add white wine and deglaze the plan, stirring until the alcohol cooks off and the wine stops bubbling, 2-3 minutes. (If you are omitting the wine, use ½ cup of the vegetable or chicken broth).
    • Add the squash, broth and salt and pepper to taste and stir all ingredients. Add thyme and bay leaf, increase heat to medium-high and bring the liquid to a boil. Then, lower the heat to medium-low and simmer, covered, for 20 minutes or until the squash is soft.
    • Discard the bay leaf and thyme. Add 1 tbsp fresh chopped sage. Blend all ingredients with a handheld stick blender. If the consistency is too thick, add water or broth 1 tbsp at a time until desired consistency is reached. Taste for seasoning and add additional salt, pepper, or sage.
    • Ladle into soup bowls, garnish with coconut cream or heavy cream, additional fresh sage and pomegranate seeds. Serve immediately. Leftovers can be kept in the fridge in a tightly sealed container for up 5 days, or in the freezer for up to 3 months.

    Nutrition Information

    Serving: 0g, Calories: 244kcal (12%), Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains an affiliate link, which means we receive a small commission if you make a purchase using this link.

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    3 Comments
    Filed Under: Dietary Restrictions, Fall Recipes, Gluten Free, Paleo, Soups and Stews, Whole30 Recipes, Winter Recipes Tagged With: bone broth, butternut squash, freezes well, fresh herbs, pomegranate

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