Rach on the Radio - Roasted Squash Soup

Roasted Squash Soup

• 1 butternut or other orange-fleshed squash or pumpkin, peeled and sliced
• EVOO – Extra Virgin Olive Oil, for drizzling
• Salt and pepper
• Freshly grated nutmeg
• 3 tablespoons butter
• 2 carrots, peeled and thinly sliced
• 1 rib celery, finely chopped
• 1 onion, chopped
• 3 to 4 cloves garlic, chopped
• 1 tablespoon each lemon zest and orange zest
• 2 pinches saffron threads
• 1 tablespoon honey, a drizzle
• 1 quart water or chicken stock
• Toasted chopped pistachio nuts, for garnish
• Toasted pumpkin seeds, for garnish