How to Make Butternut Squash Squash Soup with a Pistachios Gremolata Twist
Soup is a comforting, nourishing, and satisfying meal perfect for any season. Whether it’s cold and snowy or hot and humid outside, a bowl of soup can warm you up or cool you down, depending on how it’s served. One soup that is perfect for all seasons is cream of butternut and turmeric soup with pistachio and parsley gremolata. This soup is delicious and packed with nutrients that can support your health and well-being.
Cream of Butternut and Turmeric Soup with Pistachio and Parsley Gremolata
has a delicious, warm, and spicy flavor that’s nicely balanced by the butternut squash’s creaminess and the gremolata’s freshness. The butternut squash has a sweet, slightly nutty flavor complemented by turmeric’s earthy and slightly bitter taste. The addition of cinnamon adds a warm, slightly sweet note that balances the overall flavor profile. The coconut milk adds richness and creaminess to the soup, giving it a luxurious and comforting texture.
The gremolata topping adds a bright, fresh flavor to the soup, with the pistachios providing a nutty and crunchy texture while the parsley brings a fresh, herbaceous note. The lemon zest adds a zingy and citrusy note that balances the butternut squash’s sweetness and the warmth of spices.
Health Benefits of Cream of Butternut Squash and Turmeric Soup
Butternut squash is a nutrient-dense vegetable high in fiber, vitamins, and minerals.
- Excellent source of vitamin A, which supports vision, immune function, and skin health.
- Contains vitamin C, which supports immune function and collagen production, and potassium, which supports heart health and muscle function.
- Rich in antioxidants, such as beta-carotene, lutein, and zeaxanthin, can protect your cells from oxidative stress and reduce your risk of chronic diseases like cancer and heart disease.
Turmeric is a spice used in traditional medicine and cuisine for thousands of years.
- It contains a compound called curcumin, which has potent anti-inflammatory and antioxidant properties.
- Curcumin has been shown to reduce inflammation in the body, which can contribute to the development of chronic diseases, such as arthritis, Alzheimer’s disease, and cancer.
- It also has antioxidant properties, protecting your cells from oxidative stress and supporting your immune system. Additionally, turmeric has been shown to improve brain function, lower blood sugar levels, and reduce the risk of heart disease.
Pistachios are nutritious nuts rich in protein, fiber, healthy fats, and minerals, such as potassium and magnesium. They are also a good source of antioxidants, such as vitamin E, which can protect your cells from oxidative stress and reduce your risk of chronic diseases. Additionally, pistachios have been shown to improve cholesterol levels, reduce inflammation, and promote satiety, which can help with weight management.
Parsley is an herb rich in vitamins, such as vitamin C, vitamin K, folate, and minerals, such as potassium and calcium. It also contains antioxidants, such as flavonoids and carotenoids, which can protect your cells from oxidative stress and reduce your risk of chronic diseases. Additionally, parsley has been shown to have anti-inflammatory properties, which can reduce inflammation in the body and support your immune system.
Ingredients for Cream of Butternut and Turmeric Soup with Pistachio and Parsley Gremolata
- medium-sized butternut squash, peeled and diced
- onion, chopped
- cloves garlic, minced
- turmeric
- vegetable broth
- fresh ginger
- coconut milk
- cinnamon
- olive oil
- Salt and pepper to taste
- cayenne
- pistachios, shelled and chopped
- parsley, chopped
- olive oil
- lemon zest
- Salt and pepper
Tips on Cream of Butternut Squash and Turmeric Soup with Pistachio and Parsley Gremolata
Here are some tips to make the cream of butternut and turmeric soup with pistachio and parsley gremolata even more delicious:
- Roast the butternut squash: Roasting the butternut squash before adding it to the soup can enhance its natural sweetness and flavor. To roast the squash, preheat the oven to 400°F, place the diced squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, or until tender and golden brown.
- Use fresh turmeric: While ground turmeric works well in this recipe, using fresh turmeric can add a more intense flavor and color to the soup. Fresh turmeric can be found in the produce section of most grocery stores and can be grated or finely chopped and added to the soup.
- Customize the spice level: The amount of turmeric in this recipe can be adjusted to suit your taste preferences. Just be careful if you add too much turmeric, the soup can become too bitter especially when you use powdered turmeric. If you prefer a spicier soup, add a pinch of cayenne pepper.
- Use light coconut milk: To reduce the fat and calorie content of the soup, use light coconut milk instead of full-fat coconut milk. Light coconut milk is lower in calories and fat but still adds a creamy texture to the soup.
- Make the gremolata ahead of time: The pistachio and parsley gremolata can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. This makes it easy to sprinkle on top of the soup right before serving.
- Experiment with toppings: While the pistachio and parsley gremolata adds a delicious crunch and flavor to the soup, many other toppings can be added to customize the soup to your liking. Add croutons, roasted pumpkin seeds, or a dollop of Greek yogurt for added texture and flavor.
Cream of butternut and turmeric soup with pistachio and parsley gremolata is a delicious and nutritious soup that can be enjoyed all year round. It is packed with fiber, vitamins, minerals, antioxidants, and anti-inflammatory compounds that can support your health and well-being. By using fresh ingredients, adjusting the spice level to your taste, and experimenting with toppings, you can customize the soup to suit your preferences. Whether you’re looking for a comforting meal on a cold winter night or a refreshing dish on a hot summer day, this soup will satisfy you.
Equipment
To make cream of butternut and turmeric soup with pistachio and parsley gremolata, you will need the following equipment:
- Chef’s knife: A sharp chef’s knife is essential for cutting and chopping the butternut squash, onion, garlic, and other ingredients.
- Cutting board
- Vegetable peeler
- Large pot
- Immersion blender or blender: An immersion blender or blender is necessary for blending the soup into a smooth and creamy texture.
- Measuring cups and spoons
- Baking sheet
- Small skillet or frying pan
- Mixing bowl
- Serving bowls
How to make Cream of Butternut and Turmeric Soup with Pistachio and Parsley Gremolata
Here is a step-by-step recipe for making cream of butternut and turmeric soup with pistachio and parsley gremolata:
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
- Add the diced butternut squash, turmeric, and cinnamon to the pot and sauté for 2-3 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes or until the butternut squash is tender.
- Remove the pot from the heat and let it cool slightly. Blend the soup until smooth and creamy using an immersion or a blender.
- Return the pot to the stove and stir in the can of light coconut milk. Season the soup with salt and pepper to taste.
- In a small skillet or frying pan, toast the chopped pistachios over medium heat for 2-3 minutes or until lightly browned and fragrant. Remove the skillet from the heat and let the pistachios cool.
- Combine the chopped parsley, lemon zest, and toasted pistachios in a mixing bowl to make the gremolata.
- Ladle the soup into serving bowls and sprinkle the pistachio and parsley gremolata on top. Serve hot and enjoy!
Storage and reheating
It can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat the soup gently in a saucepan over low-medium heat, stirring occasionally, until it’s heated through.
Alternatively, you can also reheat the soup in the microwave by transferring it to a microwave-safe bowl and heating it in 30-second intervals, stirring in between, until it’s heated through.
When reheating the soup, be careful not to overheat it as this can cause the cream to curdle and the soup to lose its smooth and creamy texture. Adding a splash of milk or cream when reheating the soup is also a good idea to restore its creamy texture.
The gremolata topping should be stored separately from the soup in an airtight container in the refrigerator and sprinkled on top of each serving of soup just before serving. This will ensure that the pistachios and parsley retain their crunch and freshness.
Did you Make this Recipe?
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Creamy Butternut Squash with Pistachios Gremolata
Ingredients
- 1 Butternut squash pilled and diced (around 5 cups)
- 1 onion chopped
- 3 cloves garlic minced
- 1 tsp ginger fresh, minced
- 1 tbsp turmeric fresh, minced (if dried use only 1 tsp)
- 1/2 tsp cinnamon
- 4 cups broth vegetable or chciken
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
Gremolata
- 1/4 cup pistachios chopped
- 1/4 cup parsley fresh, chopped
- 1 lemon zest
- 1 clove garlic
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash into small cubes. Chop the onion, and mince the garlic.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes
- Add the minced garlic and grated ginger to the pot and cook for another 2-3 minutes, until fragrant.
- Add the diced butternut squash, turmeric, and cinnamon, and stir to coat the vegetables with the spices. Cook for 5-7 minutes, stirring occasionally, until the squash starts to soften.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cover the pot and cook for 45 minutes, or until the squash is very tender.
- Remove the pot from the heat and let it cool for a few minutes.
- Using an immersion blender or regular blender, puree the soup until it's smooth and creamy. If using a regular blender, puree the soup in batches and be careful not to fill the blender jar more than halfway, as the hot soup may cause the lid to pop off.
- Return the soup to the pot and stir in the coconut milk or heavy cream. Season with salt and pepper, to taste.
- To make the gremolata: chop the pistachios, garlic and parsley and combine them in a small bowl. Add the lemon zest a, oilive oil and season with salt and pepper, to taste.
- Ladle the soup into bowls and sprinkle or stir the gremolata on top. Serve hot and enjoy!
