Roasted Squash Soup
This soup is fall in a bowl—creamy, comforting, and unapologetically cozy. Roasted squash meets a citrusy zing, a hint of saffron, and a crunch from toasted nuts. Basically, it’s your sweater weather soulmate.
Ingredients
1 butternut squash or other orange-fleshed squash or pumpkin, peeled and sliced
Extra virgin olive oil (EVOO), for drizzling
Salt and pepper
Freshly grated nutmeg
3 tablespoons butter
2 carrots, peeled and thinly sliced
1 rib celery, finely chopped
1 onion, chopped
3-4 cloves garlic, chopped
1 tablespoon each lemon zest and orange zest
2 pinches of saffron threads
1 tablespoon honey (a drizzle)
1 quart water or chicken stock
Toasted pistachio nuts, chopped, for garnish
Toasted pumpkin seeds, for garnish
Directions
Pre-heat the oven to 400°F. Dress the squash with EVOO to coat lightly and season with salt, pepper and a little freshly grated nutmeg. Toast to golden at the edges and very tender, about 25 minutes. In a soup pot, heat a drizzle of EVOO over medium to medium-high heat. Add the butter and melt; add the carrots, celery, onion, garlic, citrus zest, salt and pepper. Cook, partially covered, to soften the vegetables, 10 minutes. Add the saffron, stock or water and a drizzle of honey. Bring to a boil, then reduce to a simmer to soften the vegetables, 20 minutes. Puree with an immersion blender. Add the roasted squash and blend to combine, thinning with extra water or stock if necessary. Adjust the seasonings, to taste. Top with toasted pistachios and pumpkin seeds.