Name: Information
Prep time: 10 min
Cook time: 45 min

Rich, velvety, and bursting with flavor, this roasted butternut squash soup is the kind of recipe that elevates any dinner table. Baking the squash whole makes it incredibly easy to peel and naturally intensifies its sweetness, while sautéed onions bring savory depth. Blended with broth and a touch of Pluck seasoning, the soup becomes creamy and nutrient-rich without relying on heavy cream. What sets this version apart is the garnish: golden caramelized shallots, bright pomegranate seeds, and a drizzle of pomegranate glaze that adds just the right balance of sweetness and tang. Perfect as a holiday starter or a cozy weeknight dinner, this butternut squash soup is a seasonal favorite that looks as impressive as it tastes.

Prep time

10 min

Cook time

45 min

Servings

Ingredients

1 Butternut squash
2 tbsp Ghee + 1 teaspoon (for shallots)
1 Yellow Onion, sliced
2-3 Stock or broth (your choice of vegetable or chicken)
2 tbsp Pluck Original seasoning
Sea Salt, to taste
1-2 tbsp Lemon juice
2 Shallots, sliced
Pomegranate seeds, as garnish (optional)
Pomegranate glaze or juice reduction, as garnish (optional)

Directions

Step 1

Preheat the 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.

Step 2

While butternut squash is baking, saute sliced onion in a pan with the ghee until soft and translucent but not browned. About 5 minutes.

Step 3

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.

Step 4

In a small pan, add 1 teaspoon ghee and shallots. Toss well until browned throughout. Be mindful that it doesn’t burn.

Step 5

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.

Recipe

James Barry

James Barry, founder of Pluck, is a renowned chef, author, and pioneer in functional nutrition. With over two decades of culinary expertise, including working as a private chef for A-list celebrities, James is on a mission to revolutionize the way we nourish our bodies by reintroducing nutrient-dense ancestral foods to the modern table.

Roasted Butternut Squash Soup with Caramelized Shallots