Recipe for Squash and Pomegranate Soup for a Warm Summer Night – Courtesy of Wilson Farm’s Chef Heberlein hits the spot.

Chef Todd

The unique thing about Wilson Farm located in Lexington, MA, other than Chef Chef Heberlein’s fabulously fresh soup recipes,  is their tasteful schedule that always includes the extended community. This is a “127-year-old family-run farm with the most impeccable fruits and vegetables you’ve ever seen.” From Farm to Fork: Dinner in the Fields and Cooking Classes, to Free Children’s Farm Tours, Wilson Farm is a Farm with heart and a highly reputable one at that. Please visit their website for all the details on these popular events.


Squash and Pomegranate Soup

Meal type Butternut Squash, Carrots, Cinnamon
, Cumin, Pomegranate
Season Spring, Summer


  • 2 1/2 lbs. butternut squash, peeled and chopped

  • 4 carrots, peeled and chopped
  • 2 medium yellow onions, chopped

  • 2 1/2 quarts chicken or turkey stock

  • 1 pint pomegranate juice

  • 1 Tbs. garam masala (recipe follows)
  • 2 Tbs. olive oil
  • Salt and pepper

  • Garam Masala
  • 2 Tbs. cardamom 

  • 1 tsp. cloves

  • 2 1/2 tsp black peppercorn

  • 1 tsp. fennel

  • 2 Tbs. coriander

  • 5 tsp. cumin

  • ¾ tsp. mustard

  • Pinch of ground cinnamon, nutmeg, tumeric and fenugreek


1 Heat oil in a large soup pot. Add carrots and lightly brown.
2 Add squash and onions. Cook for 10-12 minutes.
3 Add garam masala and cook for 1 minute.
4 Add pomegranate juice and simmer for 5 minutes. Add stock (stock should just cover vegetables). Add some water if needed.
5 Simmer until vegetables are tender, about 30-40 minutes. Puree.
6 Adjust seasoning with salt and pepper. Add a drizzle of pomegranate molasses if desired. Serve hot or chilled.
Garam Masala
7 Add first seven ingredients to a sauté pan on lowest heat.
Toast until just golden brown and aromatic.
8 Remove from heat and add remaining spices. Let cool and grind to a powder.

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