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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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