Squash

2½ lbs. butternut squash, peeled and chopped
4 carrots, peeled and chopped
2 medium yellow onions, chopped
2½ quarts chicken or turkey stock
1 pint pomegranate juice
1 Tbs. garam masala (recipe follows)
2 Tbs. olive oil
Salt and pepper
Pomegranate molasses (optional)

Garam Masala

2 Tbs. cardamom
1 tsp. cloves
2½ tsp black peppercorn
1 tsp. fennel
2 Tbs. coriander
5 tsp. cumin
¾ tsp. mustard
Pinch of ground cinnamon, nutmeg, tumeric and fenugreek

Squash

Heat oil in a large soup pot. Add carrots and lightly brown. Add squash and onions. Cook for 10-12 minutes. Add garam masala and cook for 1 minute. Add pomegranate juice and simmer for 5 minutes. Add stock (stock should just cover vegetables). Add some water if needed. Simmer until vegetables are tender, about 30-40 minutes. Puree. Adjust seasoning with salt and pepper. Add a drizzle of pomegranate molasses if desired. Serve hot or chilled.

Garam Masala

Add first seven ingredients to a sauté pan on lowest heat. Toast until just golden brown and aromatic. Remove from heat and add remaining spices. Let cool and grind to a powder.