Butternut squash and saffron soup with caramelised pistachios and herb salsa

Name: Butternut squash and saffron soup with caramelised pistachios and herb salsa
Yield: Serves four generously or six as a starter
Cuisine: Palestinian
Ingredients: 2½ tbsp olive oil; 1 tbsp cider vinegar; 120 ml olive oil; ½ tsp chilli flakes; 1 banana shallot, finely chopped (50g); 10 g oregano leaves, finely chopped; 15 g parsley leaves, finely chopped; ¼ tsp flaked sea salt; 1 tbsp olive oil; 2 tsp golden syrup; 2 tsp maple syrup; 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes); 1 tsp orange blossom water (optional); 150 g pistachio kernels (or pumpkin seeds, as an alternative); 1 tsp Urfa chilli flakes (or ½ tsp regular chilli flakes); Salt and black pepper; 150 g pistachio kernels (or pumpkin seeds, as an alternative); 1 litre vegetable stock; Salt and black pepper; 1 tsp paprika; ¼ tsp saffron threads; 1 large butternut squash, peeled, deseeded and cut into roughly 1½cm dice (1kg); 1 large potato, peeled and chopped into roughly 1½cm dice (250g); 2 large onions, roughly chopped (320g); 5 garlic cloves, crushed

Preparation info

Serves
four
generously

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

This is the soup to launch your autumn cooking, whether you’re looking for a comforting midweek meal or an impressive starter for a feast. Don’t make both toppings if you don’t want to: the soup works well with either the pistachios or the herb oil alone. The combination of all three, though, is a special one.

Getting ahead: All the elements can be made well in advance. The soup keeps well in the fridge for 3 days (or longer in the freezer). The herb oil can also be made a da

Ingredients

Asia
Palestine
Snack
Starter
Autumn
Soup
Vegan
Gluten-free

Ingredients

Method