We’re a little bit in love with January’s Cookbook Club selection Falastin. We always bookmark some recipes at the beginning of the month when there’s a new cookbook. This month, we bookmarked pretty much the entire book, and just might actually follow through. This soup was pretty easy to prepare and a great winter and vegetarian option. It also got two thumbs up from the resident toddler AND my grandmother, so it has broad appeal. The butternut squash does have a sweeter flavor, which the spicy roasted nuts cuts against, so don’t skip those!
Saffron Butternut Squash Soup
(Adapted from Falastin, by Sami Tamimi & Tara Wrigley)
- 2 tbsp olive oil
- 2 large onions, chopped
- Salt & pepper
- 6 cloves garlic, minced
- 1 large butternut squash, peeled & chopped
- 1 large Russet potato, peeled & chopped
- 1 tsp paprika
- 1/4 tsp saffron threads
- 1 quart vegetable stock
- 1 tbsp apple cider vinegar
- 1 cup pistachios
- 1 tsp Urfa (Turkish) chili flakes
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1/4 tsp flaky salt
- Put oil in a large saucepan over medium heat. Once hot, add the onions and top with 1 tsp salt and 5 grinds of fresh black pepper. Cook for 10-12 minutes until softened and fragrant.
- Add the minced garlic and cook for another 2 minutes. Follow this with the squash, potato, paprika, saffron, and stock. Bring to a boil and then lower to a simmer. Cook, covered for 20-30 minutes, until the vegetables are soft.
- While this is cooking, prepare the pistachios. Preheat the oven to 350 degrees. Combine all of the ingredients for the pistachios in a medium bowl and mix well. Line a baking sheet with parchment paper or foil. Pour out the nuts and spread them out. Cook for 12-15 minutes, stirring once about halfway through.
- When the vegetables are cooked, add the apple cider vinegar and blend using an immersion blender until completely smooth.
- Serve soup topped with a handful of pistachios.