Soup

1. Pour bone broth into a large saucepan or stockpot over medium heat.
2. Peel, cut open, and scrape the seeds and pulp from the red kuri squash.
3. Roughly chop the squash (about 5 cups).
4. Raise heat to medium-high. Add squash, bay leaf, salt, and pepper to the hot broth.
5. Cook for 20 minutes at a low simmer, adjusting heat as needed.
6. While the soup simmers, peel and chop the apple.
7. Once 20 minutes are up, add the apple and simmer for 3-5 more minutes.
8. Remove from heat. Remove the bay leaf. Add ghee or olive oil.
9. Puree the soup with an immersion blender until smooth (or use a food processor).
10. Season to taste with salt and pepper.
11. For a thicker soup, simmer for a few more minutes.
12. For a thinner soup, add more broth or water.
13. Serve hot, with pistachio gremolata and/or other toppings.

Pistachio Gremolata

1. Pound the basil, pistachios, garlic, sea salt, and lemon zest together (using a mortar and pestle, or pulse in a food processor) until a paste is almost formed, with some larger pieces of pistachio still remaining.
2. Transfer to a bowl and stir in the olive oil and lemon juice.
3. Adjust salt, pepper, and lemon juice to taste.
4. Spoon pistachio gremolata on top of each bowl of soup.
5. Swirl with a toothpick or skewer if desired.