To make the hubbard squash soup, pour the bone broth into a large saucepan or stockpot set over medium heat. While the stock is heating up, peel the red kuri squash, cut it open, and scrape out the seeds and pulp. Roughly chop the squash (you should have about 5 cups).

1. Raise the heat to medium-high and add the squash and bay leaf to the hot broth along with a generous sprinkle of sea salt and a few grinds of black pepper. Cook for 20 minutes, adjusting the heat as needed so that the soup stays at a low simmer.
2. While the soup is simmering, peel and chop the apple and set it aside, then make the pistachio gremolata (see below). Once 20 minutes are up, add the apple to the soup and simmer for 3-5 more minutes.
3. Remove the soup from the heat, fish out the bay leaf, add the ghee or olive oil, and carefully puree the soup with an immersion blender until very smooth (or transfer it even more carefully to a food processor or blender to puree in batches). Season to taste with salt and pepper. If you like a thicker soup, return the pan to the heat and simmer for a few more minutes until thickened to your liking. If you like a thinner soup, add a little more broth or some water.
4. Serve hot, with pistachio gremolata and/or other toppings of your choice. This soup reheats well and should also freeze well, although I haven’t frozen this particular recipe yet.

Gremolata

1. To make the pistachio gremolata, Click the link above.

Assembly

1. Spoon some pistachio gremolata on top of each bowl of soup to serve, swirling with a toothpick or skewer if desired. The gremolata can be stored in a sealed container in the refrigerator with a layer of olive oil poured on top for a few days. Bring to room temperature before using.