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Butternut squash Soup with Pomegranate and Feta

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October, the month of squash par excellence! There are so many ways to prepare squash and so many types of squash that you could eat it all year round without getting tired.

Butternut squash is one of my favourite squashes and is particularly delicious in the form of soup. So here is a recipe for Butternut squash Soup with Pomegranate and Feta.

Butternut squash

Butternut squash is a beige squash with orange flesh. It has a rounded shape at the bottom with a long neck. For cooking, it’s one of the easiest and fastest squash to work with!

Its skin is relatively thin, compared to other squashes and its flesh melts like butter when cooked, hence its name “butternut”.

It can be prepared in the oven, mashed, in soup and, thanks to its sweet and slightly nutty taste, it can even be found in sweet desserts such as pancakes, waffles or cake. Here is for example a recipe for Butternut Squash Salad with Chickpeas and Feta.

Butternut Squash Salad with Chickpeas and Feta
Butternut Squash Salad with Chickpeas and Feta

How to prepare Butternut squash?

Squash is usually a little harder to work than zucchini and eggplant for example because of their skin which is very hard and the flesh very dense. So be very careful when cutting or peeling a squash: use a good knife and avoid sudden gestures.

Step 1: Open

Start by opening the butternut in half by cutting it lengthwise.

Step 2: Seed

Using a tablespoon, dig the seed area and remove the seeds and the stringy flesh that surrounds the squash seeds.

Step 4: Peel

To peel butternut squash, you can use a thrift or a knife. Personally, I prefer the thrift, because precisely, we do not lose flesh. Peel from top to bottom.

Step 5: Cut

Cut the butternut into about 2 cm wide.

Butternut squash Soup with Pomegranate and Feta

Recipe of Butternut squash Soup with Pomegranate and Feta

To make this Butternut squash Soup with Pomegranate and Feta for 4 people, you need the following ingredients.

Ingredients:

For the velvety
  • 1 Butternut squash (you can keep the bottom of the squash for roasted in the oven as explained in this recipe of Butternut Squash Salad with Chickpeas and Feta)
  • 2 onions
  • 3 cloves garlic
  • 250 ml water
  • 1 pinch chili flakes
  • 2 teaspoons cumin powder
  • 1 lemon
  • olive oil
  • salt, pepper
For toppings
  • 100g feta
  • 1/2 grenade
  • olive oil
Butternut squash Soup with Pomegranate and Feta

Preparation

Step 1: Garlic and onions

Peel the garlic and onions. Chop them finely.

In a saucepan, sauté garlic and onions in a little olive oil over medium heat for 2 minutes.

Step 2: Squash

Sauté the squash pieces for 5 minutes over medium heat. Add a little olive oil so the squash doesn’t stick to the saucepan. Season with salt, pepper and add cumin and chili flakes. Mix well.

Step 3: Velvet

Add water and cook for 20 minutes over low heat.

Once the squash is well cooked, mix until you have a creamy texture. Add a drizzle of lemon juice.

Step 4: Toppings

Seed the pomegranate apple. Cut the feta into small pieces.

Finally, serve the velvety in a bowl. Decorate with pomegranate apple seeds. Place a little feta in the middle of the bowl. Add a drizzle of olive oil. Serve hot.

Butternut squash Soup with Pomegranate and Feta

How do I vary this recipe?

You can quite vary this recipe of Butternut squash Soup with Pomegranate and Feta, here are some ideas:

  • Replace Butternut squash with pumpkin
  • Add grilled cauliflower or grilled chickpeas in toppings
  • Add squash seeds to give a crunchy touch
  • Replace feta with mozzarella, it is milder in taste but will melt in the soup and bring more creaminess!

If you liked this recipe, then you will surely like these other fall recipes too!

Don’t hesitate to leave me a comment if you have any questions!

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Butternut squash Soup with Pomegranate and Feta

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5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Course Plat principal
Cuisine International
Servings 4

Ingredients
  

For the soup

  • 1 Butternut squash
  • 2 onions
  • 3 cloves garlic
  • 250 ml water
  • 1 pinch chili flakes
  • 2 teaspoons cumin powder
  • 1 lemon
  • olive oil
  • salt pepper

For toppings

  • 100 g feta
  • 1/2 pomegranate
  • olive oil

Instructions
 

  • Start by opening the butternut in half by cutting it lengthwise.
  • Using a tablespoon, dig the seed area and remove the seeds and the stringy flesh that surrounds the squash seeds.
  • Peel the squash and cut into cubes about 2 cm wide.
  • Peel the garlic and onions. Chop them finely.
  • In a saucepan, sauté garlic and onions in a little olive oil over medium heat for 2 minutes.
  • Sauté the squash pieces for 5 minutes over medium heat. Add a little olive oil so the squash doesn’t stick to the saucepan. Season with salt, pepper and add cumin and chili flakes. Mix well.
  • Add water and cook for 20 minutes over low heat. Once the squash is well cooked, mix until you have a creamy texture. Add a drizzle of lemon juice.
  • Seed the pomegranate apple. Cut the feta into small pieces.
  • Finally, serve the velvety in a bowl. Decorate with pomegranate apple seeds. Place a little feta in the middle of the bowl. Add a drizzle of olive oil. Serve hot.
Keyword gluten free, healthy, soup, vegetarian
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