Butternut Squash-Tangerine Soup with pistachio gremolata

By carinem25

Cal: 132, Fat: 5g (2g saturated), Fiber: 2g, Protein: 2g

Ingredients

• For the soup:
• 1 lb. peeled, cubed butternut squash (4 cups)
• 2 T. chopped fresh ginger
• 2 garlic cloves
• 1/4 t. ground cinnamon
• 2 T. butter
• 5 c. water
• 1.5 fresh tangerine or orange juice
• 1/4 c. dried apricots
• 2 T. honey
• For the gremolata:
• 1/4 c. chopped parsley
• 2 T. chopped pistachios
• 1 T. minced tangerine or orange zest
• 1/4 c. plain yogurt

Details

Servings 7

Preparation

Step 1

Saute squash, gionger, garlic, cinnamon in butter in large stockpot over med-high heat. Cook until squash browns, about 5 mins, stirring often.

Add water, tangerine juice, apricots, and honey. Bring to a boil, reduce heat and simmer, covered until squash is tender, about 40 minutes. Let soup stand off heat for 10 minutes, then puree in blender in batches until smooth. Return soup to pot and heat until warmed through.

Toss parsley, pistachios, and zest for gremolata together in a bowl. Spoon on each serving of soup, then garnish with parsley mixture.