Name: Pistachio Gremolata And Squash Soup Recipe
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This hearty, smooth hubbard squash soup is made extra delightful swirled with an herb-loaded pistachio gremolata.

How to make Pistachio Gremolata And Squash Soup Recipe

Becky Winkler

Crawler

Indian

<p>This hearty, smooth hubbard squash soup is made extra delightful swirled with an herb-loaded pistachio gremolata.</p>

Non Vegetarian

Pescatarian

4 cups homemade or store-bought chicken bone broth

1 hubbard squash such as red kuri or buttercup

Bay leaf

Sea salt and freshly ground black pepper

Tart green apple

Ghee or olive oil

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. 

step 1

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. 

step 2

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. 

step 3

Serve hot, with pistachio gremolata and/or other toppings of your choice. This soup reheats well and should also freeze well, although i havent frozen this particular recipe yet. 

step 4

Honest Cooking