Primal Blog

This creamy butternut squash soup is the perfect blend of savory and sweet, with a refreshing burst of flavor from the pomegranate seeds. It’s ideal for fall and full of nourishing ingredients!

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil or coconut oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for extra creaminess)
• Seeds from 1 pomegranate (for garnish)
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper, and spread it evenly on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. Sauté the Onions and Garlic: While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent, about 5 minutes.
3. Combine Squash and Spices: Once the butternut squash is done roasting, add it to the pot with the onions and garlic. Stir in the cinnamon, ginger, cumin, salt, and pepper, letting the spices cook for 1-2 minutes.
4. Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes to let the flavors blend.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
6. Add Coconut Milk (Optional): For a creamier texture, stir in the coconut milk at this stage and let it warm through.
7. Serve and Garnish: Ladle the soup into bowls and garnish with pomegranate seeds for a delightful burst of tartness and color. Add a sprinkle of fresh parsley or cilantro for extra freshness, if desired.

Enjoy!

The contrast of the sweet, creamy butternut squash and the juicy, tangy pomegranate seeds makes this dish a standout. It’s perfect for a cozy fall evening and can be paired with a simple side salad!