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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.
We recommend using either Pluck Zesty Garlic, All-Purpose or Spicy for this recipe.
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.
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.
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 seasoning
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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