Roasted Butternut Squash Soup
Recipe type: Soup
Cuisine: American
Serves: 4-6
Ground pistachios add richness--eliminating the need for cream-and balances out the sweetness of the roasted butternut squash.
  • 2 small butternut squash (1½ large), peeled, seeded and cut in cubes
  • 1 onion, roughly chopped
  • 3 stalks celery, chopped
  • 2 teaspoons curry powder (you won't really taste the curry but it adds depth to the soup)
  • 3-4 large fresh sage leaves, chopped
  • ¼ - ⅓ cup pistachios, lightly toasted then finely ground (w/ mini processor or coffee grinder)
  • 4 cups vegetable stock
  • salt and pepper, to taste
  • olive oil
  1. To roast the butternut squash: Preheat your oven to 425°F. Arrange the squash pieces on a large baking tray and drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and roast for 30-35 minutes or until tender.
  2. To prepare the soup: Sauté the celery and onion in olive oil over medium-high heat in a large pan. Cook for about 4-5 minutes. After this time the onion should be slightly caramelized and the celery crisp-tender. Add the sage leaves and cook for another 1-2 minutes.
  3. Add the roasted squash and the stock and bring to a boil then lower the heat to simmer and cook for about 5 minutes. Turn the heat off.
  4. Purée the mixture using a blender (in batches) or an immersion blender (right in the pot). Return to the pot and stir in the ground pistachios; simmer for another minute or two. Season with salt and pepper, to taste. Serve.
Recipe by Lemons + Anchovies at