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Butternut Squash Soup with Pluck

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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, Sean “Puffy” Combs, Barbra Streisand, and John Cusack.


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.


1 Butternut squash

2 tablespoons Ghee + 1 teaspoon for shallots

1 Yellow Onion, sliced

2-3 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)


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