Squash Soup
Makes: 4 servings
- 1 1/2pounds orange squash, such as butternut-peeled, seeded and cut into chunks
- 5 tablespoons EVOO
- salt and pepper
- a little freshly ground nutmeg
- 2 carrots, chopped
- 1 rib celery, chopped
- 1 onion, chopped
- 3 - 4 cloves garlic
- a couple of small pinches saffron threads
- 1 tablespoon each orange and lemon zest
- a handful shelled pistachios, toasted and finely chopped
- Preheat the oven to 400 degrees . Spread the squash on a baking sheet and dress with 2 tbsp. EVOO, salt, pepper and nutmeg. Roast in the oven until the sugars of the squash start to caramelize, about 25 minutes.
- Meanwhile, in a soup pot, heat the remaining 3 tbsp. EVOO, 3 turns of the pan. Stir in the carrots, celery, onion, garlic, saffron, orange zest and lemon zest. Add 1 qt. water and cook until the vegetables are soft, about 20 minutes. Add the squash
- Using an immersion blender, puree the soup. Season with salt and pepper. Serve the soup in shallow bowls and top with the pistachios.