Description
Creamy butternut squash soup gets a vibrant lift from a crunchy pistachio gremolata. Perfect for a chilly evening!
Ingredients
Units
Scale
- 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