This hearty, smooth hubbard squash soup is made extra delightful swirled with an herb-loaded pistachio gremolata.
This easy hubbard squash soup with pistachio gremolata will quickly become a favorite in your weeknight rotation. The slightly sweet soup and punchy gremolata complement each other perfectly.
Making squash soup is a tradition in my world, beginning with butternut squash soup with fried garlic and chili oil. The tradition continued with parsnip and pumpkin soup and butternut squash and potato soup (with bacon and pomegranate on top!). 
I invented this recipe on a whim when I got sick a few days after my wedding and have not been able to stop eating it since. The soup is rich and delicious on its own, but worlds better with a few dollops of pistachio gremolata swirled in.
I originally made this soup with a red kuri squash from my CSA. Since then, I’ve had trouble getting my hands on another red kuri, so I turned to buttercup squash (pictured above), which is another member of the hubbard squash family. I have a slight preference for red kuri squash and am constantly on the lookout for it, but either will work (and other orange-fleshed winter squashes like butternut will probably work, too).
Since it was conceived as a quick lunch while I was sick and loathe to put forth any actual effort, this hubbard squash soup is extremely simple. It goes like this: bring some broth to a simmer while you peel, cut, and deseed a squash (I love Pacific Organic Chicken Bone Broth here because the rosemary comes through a little and is great with the squash). Add squash cubes to the hot broth along with a bay leaf and some salt and pepper. Peel and chop a green apple, and add that once the squash is tender. Cook a few more minutes, then stir in some ghee and blitz with an immersion blender. See? Easy and quick.
The pistachio gremolata is also simple to make in the time the soup takes to cook. Gremolata is similar to pesto but is usually made with parsley, garlic, and lemon. Here I’ve kept the garlic and lemon but used basil instead of parsley, and added some pistachios and olive oil. So really, now that I think about it, this is more of a cross between pesto and gremolata. No matter what you call it, it’s fresh and flavorful, and goes so well with the velvety and slightly sweet hubbard squash soup.
Click here for the gremolata recipe.
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Pistachio Gremolata and Squash Soup
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy butternut squash soup gets a vibrant lift from a crunchy pistachio gremolata. Perfect for a chilly evening!
Ingredients
- 4 cups (946 ml) homemade or store-bought chicken bone broth
- 4 lbs (1814 g) hubbard squash
- 1 bay leaf
- Sea salt
- freshly ground black pepper
- 1 tart green apple
- 2 tbsp ghee or olive oil
Instructions
- Pour bone broth into a large saucepan or stockpot over medium heat.
- Peel, cut open, and scrape the seeds and pulp from the red kuri squash.
- Roughly chop the squash (about 5 cups).
- Raise heat to medium-high. Add squash, bay leaf, salt, and pepper to the hot broth.
- Cook for 20 minutes at a low simmer, adjusting heat as needed.
- While the soup simmers, peel and chop the apple.
- Once 20 minutes are up, add the apple and simmer for 3-5 more minutes.
- Remove from heat. Remove the bay leaf. Add ghee or olive oil.
- Puree the soup with an immersion blender until smooth (or use a food processor).
- Season to taste with salt and pepper.
- For a thicker soup, simmer for a few more minutes.
- For a thinner soup, add more broth or water.
- Serve hot, with pistachio gremolata and/or other toppings.
- Gremolata
- Spoon pistachio gremolata on top of each bowl of soup.
- Swirl with a toothpick or skewer if desired.
Notes
- For a richer flavor, roast the squash before adding it to the broth.
- Toasted pistachios in the gremolata add a delightful depth of flavor; toast them lightly in a dry pan before chopping.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
Can I use butternut squash instead of hubbard squash for this soup?
Yes, butternut squash will work well in this recipe along with other orange-fleshed winter squashes.
What type of broth should I use for the soup?
I recommend using Pacific Organic Chicken Bone Broth for a rich flavor, but you can substitute with vegetable broth if you prefer.
How do I prepare the pistachio gremolata for the soup?
To make the pistachio gremolata, finely chop fresh herbs and mix them with chopped pistachios, olive oil, and lemon zest.
