Squash and Pomegranate Soup

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

Ingredients

  • 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

Directions

Squash
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.