Photo: Randy Mayor; Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
2 Hours 15 Mins
Yield
Serves 10 (serving size: about 1 1/3 cups, about 2 teaspoons pomegranate arils, and about 1 teaspoon cilantro)

Earthy, fragrant spices like allspice, cloves, and cinnamon make wonderful accents for the natural sweetness of butternut squash. Make sure to simmer the squash until very tender--the softer it gets, the silkier the puree.

How to Make It

Step 1

Peel and seed squash, reserving peels, trimmings, and seeds. Cube peeled and seeded squash. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add squash scraps; sauté 8 minutes or until lightly browned. Add 7 cups water, allspice, and next 5 ingredients (through anise). Bring to a boil; cover, reduce heat, and simmer 45 minutes. Strain mixture into a large bowl; discard solids.

Step 2

Wipe pan clean with paper towels; heat over medium heat. Add remaining 3 tablespoons oil and onion; cover and cook 5 minutes, stirring occasionally. Add cubed squash; cover and cook 10 minutes, stirring occasionally. Add reserved broth and salt; bring to a boil. Cover and simmer 40 minutes or until squash is very tender.

Step 3

Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in vinegar and red pepper. Ladle soup into shallow bowls. Top evenly with pomegranate and cilantro.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Dovetail and Narcissa, both in New York

Ratings & Reviews

blackberrygirl's Review

daneanp
January 05, 2015
N/A

bmoxie1212's Review

bmoxie1212
January 17, 2015
This is one of the best recipes I've made in a long time-- worth finding the right spices (had to go to Penzy's for star anise).

sweetkiwi's Review

sweetkiwi
December 31, 2014
N/A

JustSomeGuy's Review

blackberrygirl
January 08, 2015
Surprisingly easy to make, fantastic flavor and texture. As good same-day as next. I personally may kick the spice up a bit next time I make this.

Good but a lot of work

JustSomeGuy
November 16, 2015
I was actually surprised at how creamy this turned out not having any milk or cream in it.  And it was very flavorful.  DH did not like the pomegranate arils in it at all, but I thought it was unique and made the presentation prettier.  I doubt I'd make this often as it is somewhat time consuming but all in all, it was very good.  I'm so happy to have an immersion blender which made it a tad bit easier.

High Hopes Dashed

AnglWords
December 31, 2015
This doesn't come close to Velvety Squash Soup, which is great.  I thought it was just average; even reviewed the ingredients to make sure I didn't forget anything because of the great reviews it received.  Too much work to bother trying again.  Had high hopes, but did learn how to open a pomegranate.