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.
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.