Preheat the oven to 400 deg F. Spread the squash on a baking sheet and dress with 2 tablespoons of the extra-virgin olive oil., salt, pepper and nutmeg. Roast in the oven until the sugars of the squash start to caramelize, about 25 minutes.
Meanwhile, in a soup pot, heat the remaining 3 tablespoons of extra-virgin olive oil. Stir in the carrots, celery, onion, garlic, saffron, orange zest and lemon zest. Add 1 quart of water and cook until the vegetables are soft, about 20 minutes. Add the squash.
Using an immersion blender, puree the soup. Season with salt and pepper to taste. Serve the soup in shallow bowls and top with the pistachios.
Note: If you do not have an immersion blender: the mixture can be carefully transferred to a regular blender. I would suggest that you first rinse the inside of your blender with hot water to prepare it for the hot soup mixture. Do not put the hot soup mixture into a cold glass blender or you may risk cracking your blender container. Take care when transferring the liquid. Once in the blender, hold the top firmly while blending. Once pureed, you can transfer it back to your soup pot, if desired before serving.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 138 (50%)|
|Amt Per Serving||% DV|
|Total Fat 15.3g||20 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 82.7mg||3 %|
|Potassium 1031.2mg||27 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 25.8g|
|Protein 6.1g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 274
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