Butternut Squash-Tangerine Soup with Pistachio Gremolata


Over the past weeks my appetite has been spinning (in a good way) with all the butternut squash soup recipes posted in the blogosphere.  Everyone has their take on how this soup should be made and I wanted to play too. 

Over the years I’ve made butternut squash soups in many variations.  However, when I saw this recipe, I just knew it would be perfect.  Butternut Squash-Tangerine Soup with pistachio gremolata….yeah…it’s as good as it sounds. 

With my love of winter citrus (especially tangerines) I felt the sweetness of the fresh juice would put an unexpected spin on a soup I have been enjoying for years.

The result was a brightness of flavor I had never tasted with butternut.  I loved it.  It is the perfect soup course for Thanksgiving…make it early and warm it up right before eating.  Everyone will luh-hu-huv it.

Let’s make it…

Here’s what you will need:  Butternut squash, fresh tangerine juice, tangerine zest, fresh ginger, garlic, unsalted butter, honey, dried apricots, flat-leaf parsley, ground cinnamon, plain yogurt, pistachios and saffron (optional).  Ingredients not shown: Kosher salt and water.


In a large, heavy pan melt 2 Tablespoons unsalted butter and sauté 4 cups butternut squash, 2 Tablespoons fresh ginger, 2 garlic cloves, 1/4 teaspoon ground cinnamon and a pinch of saffron threads (optional).  Cook until the squash begins to brown, about 5 minutes; stir often.

To the squash add 5 cups water, 1-1/2 cups fresh tangerine juice, 1/4 cup dried apricots, and 2 Tablespoons honey.  Bring to a boil and reduce the heat to medium-low; simmer covered until the squash is tender, about 30-40 minutes.  Remove from heat and let stand for 10 minutes.

Use your immersion blender or regular blender to puree the soup until smooth.  If using a regular blender make sure to puree in batches.  Return the soup to the pot and reheat until warmed through.  Season with Kosher salt to taste.

For the gremolata, toss together 2 Tablespoons pistachios, 1/4 cup flat-leaf parsley and 1 Tablespoon tangerine zest.


Spoon plain yogurt onto each serving of soup.

Garnish each bowl with gremolata and serve.

The soup will look so purr-tee on your table.

Open up for a bite.

Good wasn’t it?

Butternut Squash-Tangerine Soup with pistachio gremolata
Adapted from Cuisine at Home

For the soup:
1 lb butternut squash, peeled, cubed (about 4 cups)
2 Tablespoons fresh ginger, chopped
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
Pinch saffron threads (optional)
2 Tablespoons unsalted butter
5 cups water
1-1/2 cup fresh tangerine juice (I used nine Satsumas, they don’t have seeds)
1/4 dried apricots, roughly chopped
2 Tablespoons honey
Kosher salt to taste

For the gremolata:
1/4 cup fresh flat-leaf parsley
2 Tablespoons pistachios, chopped
1 Tablespoon tangerine zest, minced
1/4 cup plain yogurt

In a large, heavy pan melt butter and sauté butternut squash, ginger, garlic, cinnamon and saffron threads (optional).  Cook until the squash begins to brown, about 5 minutes; stir often.

To the squash add water, tangerine juice, dried apricots, and honey.  Bring to a boil and reduce the heat to medium-low; simmer covered until the squash is tender, about 30-40 minutes.  Remove from heat and let stand for 10 minutes.

Use your immersion blender or regular blender to puree the soup until smooth.  If using a regular blender make sure to puree in batches.  Return the soup to the pot and reheat until warmed through.  Season with Kosher salt to taste.

For the gremolata, toss together pistachios, flat-leaf parsley and tangerine zest.

Spoon yogurt onto each serving of soup.  Garnish each bowl with gremolata and serve.

Post a Comment

74 Comments

  1. Not only does the soup sound yummy, but it is a beautiful dish….and well worth serving just for eye-appeal. I never would have thought to add citrus…

    Reply
  2. This is almost a dessert! I think tangerines have such an wonderful flavour, with much more caracther than any other citrus and oh boy do I love pistachios!

    Reply
  3. HoneyB 3

    Looks beautiful – I would love to have it on my table and in my tummy!

    Reply
  4. Barbie with a T 4

    We just love soup. I love butternut squash. I love all squash. You know I will love this soup. I cannot wait to make some. Your photos are so crisp and clear, that I can almost taste the soup by just looking at the pictures. Especially that tangerine zest. I have never used tangerine zest before, but I bet it is the ultimate in tangerine flavor. Thanks for this bright and colorful soup recipe.

    Reply
  5. That looks and SOUNDS so good. I love that it doesn’t have onions. I do not like them, Sam-I-Am, and it seems like other butternut soups I’ve had always just taste like onions to me. I’m printing more and more of your recipes these days! Yum, slurp, soup!

    Reply
  6. annbb 6

    Butternut squash soup is one of my very favorites!!

    Reply
  7. Stephen 7

    Cathy – I’ve been lurking around your kitchen for quite a while. You have fantastic ideas and a great online personality. I use many of your recipes as quick go-to’s.

    I have about 3lbs. of butternut squash roasting in the over right now. I was planning on making a big batch of curried soup and freezing some of it. Now I must make two different soups.

    Keep the great ideas coming!

    Reply
  8. Stephen 8

    Cathy – I’ve been lurking around your kitchen for quite a while. You have fantastic ideas and a great online personality. I use many of your recipes as quick go-to’s.

    I have about 3lbs. of butternut squash roasting in the over right now. I was planning on making a big batch of curried soup and freezing some of it. Now I must make two different soups.

    Keep the great ideas coming!

    Reply
  9. Stephen 9

    Sorry for the double post. I’m not quite awake yet.

    Reply
  10. I’ve never had butternut squash soup but it always looks so good to me. Maybe I’ll try this recipe some time soon…it looks like it would be good on a cold, winter day!

    Reply
  11. Wow–that sounds like a great combo of flavors!! Your soup bowls are beautiful, btw!!

    Reply
  12. Oh my gosh, that looks excellent! Wow!

    Reply
  13. Louise 13

    You had me at the butternut squash with butter, ginger, et al. Beautiful!

    Reply
  14. Could not live without my immersion blender. That soup looks yum-yum.

    Reply
  15. that’s a gorgeous looking soup. i would love to try this recipe ~ the tangerine is what’s getting me going and your right about the ‘unexpected spin’ ~ photographs pretty too. am hungry….again!

    Reply
  16. While I can’t say for sure whose soup is the best until I try them all, I will say you have the most gorgeous photos of squash soup.

    Mmm…pistachios…

    Reply
  17. tipper 17

    Beautiful-and looks yummy!

    Reply
  18. That looks fantastic! Did the hooligans eat it?

    Reply
  19. YUM! I decided to go home for Thanksgiving afterall and I’m in charge of bringing dip and a salad. I might call and see if I can swap out a salad for soup instead. This looks FABULOUS.

    I just bought a butternut squash too. I’ve never cooked it before and I keep seeing all these awesome recipes calling for it … so I’m off to experiment this weekend.

    Reply
  20. LOVE IT

    Reply
  21. Oh, that looks so lovely.

    Reply
  22. ELRA 22

    Whoa… Cathy, I kind of notice that you post many recipes lately, and that’s good!

    Love the color of the soup, looks really appetizing. Perfect winter soup!

    Reply
  23. Cheryl 23

    That’s it. I want to paint my dining room in Noble Pig Butternut Squash Soup Orange.

    Lemme call Sherwin Williams….

    Reply
  24. Alisa 24

    Goodness, I just so happen to have some butternut squash laying around doing nothing.
    Thanks for another great recipe!

    Reply
  25. Oh joy! Such a delightful antidote to your son’s feline cake of yesterday. ; )

    My mouth is watering as I forward the recipe to be printed and stashed in my Noble recipe section.

    GORGEOUS!!!! This will look stunning in my blue willow soup bowls. Gotta go . . . I know I have a butternut in my veggie stash. [GROWL — stomach]

    Reply
  26. Jeanette 26

    I am going to give this a try. I love squash or root soups, especially when served with a gremolata.

    Reply
  27. Liz C. 27

    This soup looks fabulous! It’s supposed to get colder here this weekend, so I might have to make this. However, I’m now in the throes of canning my homemade Chow-Chow.

    Reply
  28. Pam 28

    The soup looks so delicious and pretty – I love the bright color. The gremolata sounds really tasty.

    Reply
  29. Whew! I finally made it to the comment page. Twice it told me it couldn’t find the page I was looking for. Count yourself lucky that I think you’re worth the torture! Hahahaha.

    Okay, so this soup had me at the bag of apricots hiding behind the parsley. The tangerine is just a bonus. I can’t wait to try this so bad, it just may have pushed the black beluga lentil & chicken soup off the menu tonight. YUM.

    Reply
  30. Sandie 30

    The gremolata sends this over the top! (How did you get the yogurt not to melt & spread? Is the 10 minutes you let the soup stand before serving enough to keep the yogurt intact?)

    Reply
  31. maris 31

    This looks delicious! Yes, there have been quite a few butternut squash recipes floating around the internet but this is the first gremolata I’ve seen and it looks gorgeous! The colors are so bright and everything looks amazingly fresh.

    Reply
  32. Tanya 32

    Wow! The color of the soup is beautiful! I one time tried to make butternut squash soup and it was a disaster. Yours look delicious!

    Reply
  33. Melissa 33

    This one sounds and looks ideal for my next attempt, which you know I wanted to make with just butternut anyway. Great, great soup Cathy.

    Reply
  34. John Deed 34

    Your photography is stellar, probably one of the best on the web. I’m headed back to the store for tangerines and ginger, this is for dinner tonight and if I love it then for Thanksgiving. Thanks for your continued good content.

    Reply
  35. dlyn 35

    Cathy – this looks so good. Anything with squash is good as far as I’m concerned!

    Reply
  36. I love the colour of this soup. It looks more vibrant than pumpkin soup.

    Reply
  37. I need to share mine with you. I’m going to make it soon. It’s made with Thai ginger and coconut milk and it’s amazing. I’m with you love squash. I am baking these big pumpkins and they are pretty good!

    Reply
  38. Thank you for posting a butternut squash recipe that is different from the rest. I have looked at so many (for butternut squash risotto too) I didn’t even want to make soup or risotto out of it any more. This is a really nice twist!

    Reply
  39. That looks great but were not hosting Thanksgiving this year and I know Pat won’t make it.

    Reply
  40. dawn 40

    Looks good to me. I love butternut anything. I wish I could make my own cream of whatever soups, but I have no boat motor (immersion thingee or however it’s spelled).

    Reply
  41. Cathy 41

    Just use your regular blender!

    Reply
  42. Bunny 42

    I’m sure this soup is as good as it is pretty.

    Reply
  43. Note to self: Get blender and squash.

    Reply
  44. Love the gremolata topping for this. I’ve been trying different variations of butternut squash soup every few days, so I’m adding this to my list to make.

    Reply
  45. Paula 45

    Oh yummy day! I don’t think I’ve ever had squash soup made with citrus. I bet that gremolata really sets it off, too. Your soup bowls are just lovely!

    Reply
  46. I love the addition of tangerine juice and apricots. Love your twists to the “usual” butternut squash soup.

    Reply
  47. Butternut squash soup is one of my favorite wintery treats. This one looks like the best!!

    Reply
  48. nina 48

    Oh my word this is so delicious. The color of the soup is so amazing!

    Reply
  49. grace 49

    what a unique and fabulous take on butternut squash soup! the orange stuff itself sounds amazing, and since i’m unfamiliar with gremolata, color me extremely fascinated. the textures would be incredible! yep, i’m sitting here a little dumbfounded. :)

    Reply
  50. Kim 50

    I love soup. I love butternut squash. I absolutely love this recipe. Everything about says it is special, the colors, the texture. And then of course the empty bowl and licked spoon is the big tip off. So glad you took a turn!

    Reply
  51. WOW!
    That’s some fancy soup and that’s not your everyday gremolata!!!
    Beautiful photos!
    Stacey

    Reply
  52. ahhh – you inspire me to be better.

    The pics – the pics – the pics

    That’s all I can say. Anything that looks this good has GOT TO be amazing. I’m glad you held out until it was “your turn” to post this recipe!

    Reply
  53. ahhh – you inspire me to be better.

    The pics – the pics – the pics

    That’s all I can say. Anything that looks this good has GOT TO be amazing. I’m glad you held out until it was “your turn” to post this recipe!

    Reply
  54. OK you win for the best looking and most flavorful Butternut Squash Soup! This version looks fantastic!

    Reply
  55. Biz 55

    Never would have thought to merry tangerines with squash! Yum!

    Reply
  56. yesssss. i think citrus is key. my mother always adds a little orange zest. this soup looks so freaking good! I want to slurp it off my computer screen. The gremolata sounds lovely.

    Reply
  57. This soup is BEAUTIFUL…Yummy

    Reply
  58. Dee 58

    I don’t think I’ve ever seen a pumpkin soup that was quite so colourful as yours – the apricots, tangerine juice and gremolata sound fantastic!

    Reply
  59. Yum, I love butternut squash soup & yours looks like a great version!

    Reply
  60. Deborah 60

    There is no such thing as too many squash soup recipes, and this one looks delicious and different!

    Reply
  61. annie 61

    Can I just say that your photo’s are breathtaking… Just beautiful.
    I could almost taste it and it was yummy!

    Reply
  62. Marie 62

    That looks totally scrumptious! I want some!

    Reply
  63. Tammy 63

    Yum, yum and double yum!!
    Your table looks beautiful!!
    Great photography~~

    Reply
  64. Kate 64

    I just want to thank you for being an inspiration to me in the cooking department, which is a department in which I truly am lacking. Your meals inspire me. And combined with my pink countertops in my kitchen, I am doing better there. So, thanks.

    Reply
  65. That looks fantastically delicious!

    Reply
  66. pam 66

    Wow! Way to take butternut squash soup to a whole new level.

    Reply
  67. Kevin 67

    I like the sound of adding tangerines to a butternut squash sout! And the addition of pistachios if great!

    Reply
  68. Dragon 68

    This is one of the prettiest I’ve seen so far. Absolutely lovely!

    Reply
  69. Nectarine 69

    Wow – I made this for a cooking club in our neighborhood and everyone loved it. Thanks! I will be trying other things and have sent your blog to my group. We loved the pictures.

    Reply
  70. no lick marks in the bowl?
    what’s wrong with you?

    Reply
  71. Julia 71

    How many servings does this make ?
    Thanks it great!

    Reply
  72. Rachel 72

    This looks so wonderful! Please tell me where you got those awesome bowls, I’ve been looking online for them for a while now.

    Reply
  73. Cathy 73

    Cost Plus.

    Reply
  74. Kirsten 74

    Cathy,

    Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!

    Reply

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