Recipe by James Barry
Sixteen plus years in the culinary field, James started as a private chef, having cooked for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Barbra Streisand, and John Cusack.
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Butternut Squash Soup with Pluck
We recommend using either Pluck Zesty Garlic, All-Purpose or Spicy for this recipe.
Instructions
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.
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 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)
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