Roasted Squash Soup

Aired on: October 25, 2011

"A tasty fall soup recipe to get you through these chilly fall nights!" - Rach

Ingredients

1 butternut or other orange-fleshed squash or pumpkin, peeled and sliced
EVOO – Extra Virgin Olive Oil, for drizzling
Salt and pepper
Freshly grated nutmeg
3 tablespoons butter
2 carrots, peeled and thinly sliced
1 rib celery, finely chopped
1 onion, chopped
3 to 4 cloves garlic, chopped
1 tablespoon each lemon zest and orange zest
2 pinches saffron threads
1 tablespoon honey, a drizzle
1 quart water or chicken stock
Toasted chopped pistachio nuts, for garnish
Toasted pumpkin seeds, for garnish

Yields: 4 or up to 8 as a starter

Preparation

Heat oven to 400°F.

Dress squash with EVOO to coat lightly and season with salt, pepper and a little freshly grated nutmeg. Toast to golden at edges and very tender, about 25 minutes.

In a soup pot, heat a drizzle of EVOO over medium to medium-high heat. Add butter and melt; add carrots, celery, onions, garlic, citrus zest, salt and pepper. Cook partially covered to soften vegetables, 10 minutes. Add saffron, stock or water, and a drizzle of honey. Bring to a boil then reduce to a simmer to soften vegetables, 20 minutes.

Purée with an immersion blender. Add roasted squash and blend to combine, thinning with extra water or stock if necessary. Adjust seasoning to taste. Top with toasted pistachios and pumpkin seeds.