Creamy Butternut Squash with Pistachios Gremolata
Soup is a comforting, nourishing, and satisfying meal for any season. Whether it's cold and snowy or hot and humid outside, a bowl of soup can warm or cool you down, depending on how it's served. One soup perfect for all seasons is cream of butternut and turmeric soup with pistachio and parsley gremolata
Servings: 8
Calories: 147kcal
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!
Nutrition
Serving: 8g | Calories: 147kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 476mg | Potassium: 448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10394IU | Vitamin C: 31mg | Calcium: 64mg | Iron: 1mg