Pistachio Gremolata And Squash Soup Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 2.Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on the baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender.
• STEP 3.While the squash is roasting, prepare the gremolata. In a small bowl, combine chopped pistachios, minced garlic, chopped parsley, and lemon zest. Mix well and set aside.
• STEP 4.Once the squash is cooked, let it cool slightly and then scoop out the flesh into a blender or food processor. Add vegetable broth, salt, pepper, and nutmeg. Blend until smooth and creamy.
• STEP 5.Transfer the soup to a pot and heat over medium heat until warmed through. Serve the soup in bowls and sprinkle the gremolata on top. Enjoy!

Cooking Tips

• To easily remove the skin from the roasted squash, let it cool slightly and then use a spoon to scoop out the flesh.
• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup.
• If you prefer a thinner consistency, you can add more vegetable broth to the soup.

Storage and Serving

• Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup as an appetizer before a main course or as a comforting meal on its own. Pair it with crusty bread or a side salad for a complete meal.