"A hearty bowl of butternut squash soup is the perfect dish to usher in autumn. While the rich, nutty squash, infused with herbs and broth, stands well on its own, enhancing it with extra ingredients is rarely a bad idea. Crispy, roasted chickpeas and toasted nuts and seeds are perfect for the dish, but pomegranate seeds will be your new favorite butternut squash soup topping."
"However, one taste of the duo will get you absolutely hooked. Butternut squash is deep and earthy - bites of tangy pomegranate seeds in each spoonful help to cut through the richness without taking away from the soup's depth. The seeds have a complexity that ranges from bright and floral to woodsy, serving as the perfect complement to the winter squash."
Pomegranate seeds add bright, tart, and crunchy bursts that cut through the richness of butternut squash soup while complementing its deep, earthy flavor. The seeds offer flavor complexity ranging from floral to woodsy, enhancing winter squash without overpowering it. Use pomegranate seeds as a topping, placing them atop cooked soup and swirling them in for juicy texture. Pomegranate pairs with roasted butternut in salads and tacos, such as caramelized mushroom salad and pomegranate pico de gallo for tacos. To amplify the pairing, flavor the soup with autumnal spices like cinnamon, ginger, and nutmeg, added during simmering or tossed with squash cubes.
Read at Tasting Table
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