A bowl of roasted butternut squash soup being garnished with pomegranate seeds.
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Butternut Squash Soup with Pomegranate

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.
Course Soup
Cuisine Gluten Free, Grain Free, Paleo, Whole 30
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 244kcal
Author Our Salty Kitchen

Ingredients

  • 2 tbsp grassfed butter ghee for paleo/Whole30
  • 1 large sweet onion diced to 1/2"
  • 3 gloves garlic smashed
  • 1 tsp dried sage
  • 1/2 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
  • 1/2 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 1/2 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

Serving: 0g | Calories: 244kcal | 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%