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
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.
