Saffron adds depth to this soup. But if you don’t have any on hand, it’s OK to omit it.
INGREDIENTS:
1 lb. peeled, cubed butternut squash (2-3 cups)
1 T. chopped fresh ginger
2 garlic cloves
1/4 tsp. ground cinnamon
2 t curry
2 t crushed red chili sauce
Pinch of saffron threads, optional
2 T. olive oil
2.5 C vegetable stock or water
1 ½ C fresh tangerine juice or orange juice
2 Tbsp. honey
FOR THE GREMOLATA: 1/4 cup chopped fresh parsley leaves, 2 Tbsp. chopped pistachios, 1 Tbsp. minced tangerine or orange zest
METHOD:
Sauté squash, ginger, garlic, cinnamon, and saffron for the soup in oil in a large pot over medium high heat. Cook until squash browns, about 5 minutes, stirring often. Add vegetable stock, tangerine juice and honey. Bring to a boil, reduce heat to medium-low, and simmer, covered, until squash is tender, about 40 minutes.
Let soup stand off heat for 10 minutes, then puree in a blender in batches until smooth. Return soup to pot and heat until warmed through adding water or stock to reach the proper consistency.
Toss parsley, pistachios, and zest for gremolata together in a bowl and sprinkle on top of soup before serving.
serves 2
