Butternut Squash and Saffron Soup with Spiced Pistachio Gremolata

Ingredients

• •1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •2 garlic cloves, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon ground turmeric
• •Pinch of saffron threads, steeped in 2 tablespoons warm water
• •4 cups vegetable stock
• •1/2 cup coconut milk
• •Salt and pepper to taste
• •1/2 cup shelled unsalted pistachios, roughly chopped
• •1/4 cup fresh flat-leaf parsley, finely chopped
• •1 teaspoon lemon zest
• •1/2 teaspoon ground cinnamon
• •1 teaspoon honey or maple syrup

Instructions

1. 1

   Preheat oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and roast for 30-35 minutes until tender and slightly caramelized.

2. 2

   In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.

3. 3

   Add the minced garlic, ground cumin, coriander, and turmeric to the pot. Cook for about 1 minute, stirring constantly, until fragrant.

4. 4

   Add the roasted butternut squash to the pot, followed by the steeped saffron water and vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.

5. 5

   Use an immersion blender (or transfer to a blender) to purée the soup until smooth. Stir in the coconut milk and season with additional salt and pepper if needed. Keep warm over low heat.

6. 6

   To make the spiced pistachio gremolata, combine the chopped pistachios, parsley, lemon zest, cinnamon, and honey (or maple syrup) in a small bowl. Mix well.

7. 7

   Ladle the soup into bowls and top each serving with a spoonful of the spiced pistachio gremolata.