1 Butternut squash
2 Tablespoons Ghee + 1 teaspoon for shallots
1 Yellow Onion, sliced
2-3 cups Stock or broth (your choice of vegetable or chicken)
2 Tablespoons Pluck
Sea Salt, to taste
1-2 Tablespoons Lemon juice
2 Shallots, sliced
Pomegranate seeds, as garnish (optional)
Pomegranate glaze or juice reduction, as garnish (optional)
Preheat oven to 375 degrees F. Place butternut squash directly on the rack while preheating. Allow butternut squash to bake whole until soft, about 20 minutes.
While butternut squash is baking, saute sliced onion in a pan with the ghee until soft and translucent but not browned. About 5 minutes.
Remove squash and allow to cool until easy to touch. Remove peel and seeds. Place the squash, onions and ghee from the pan into a blender. Add 1 tablespoon Pluck, and 2 cups of stock. Blend until smooth. If too thick, add more broth until you get the desired consistency.
In a small pan, add 1 teaspoon ghee and shallots. Toss well until browned throughout. Be mindful that it doesn’t burn.
Heat soup in pot prior to serving if it has cooled too much. Add salt and lemon juice to taste. Garnish with Pluck, shallots, pomegranate seeds and pomegranate glaze.
Note: Look to buy pomegranate glaze already pre-made or simply place pomegranate juice in a small pot and reduce on high heat until it is more like a syrup. This takes about 8 minutes.