Hubbard Squash Soup with Pistachio Gremolata
Recipe type: Gluten free, Grain free, Whole30, Dinner, Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This easy hubbard squash soup with pistachio gremolata will quickly become a favorite in your fall weeknight rotation. The slightly sweet soup and punchy gremolata complement each other perfectly.
For the hubbard squash soup:
  • 1 quart (4 cups) homemade or store-bought chicken bone broth (such as Pacific Organic)
  • One 4-5 pound hubbard squash (such as red kuri or buttercup)
  • 1 bay leaf
  • Sea salt and freshly ground black pepper, to taste
  • 1 tart green apple
  • 2 tablespoons ghee or olive oil
For the pistachio gremolata:
  • 1 cup tightly packed basil leaves (about 1.5 ounces), roughly chopped
  • ½ cup unsalted roasted shelled pistachios
  • 1½ teaspoons finely grated lemon zest
  • 1-2 tablespoons lemon juice, or to taste
  • Sea salt and freshly ground black pepper, to taste
  • ½ cup olive oil
  1. To make the hubbard squash soup, pour the bone broth into a large saucepan or stockpot set over medium heat. While the stock is heating up, peel the red kuri squash, cut it open, and scrape out the seeds and pulp. Roughly chop the squash (you should have about 5 cups).
  2. Raise the heat to medium-high and add the squash and bay leaf to the hot broth along with a generous sprinkle of sea salt and a few grinds of black pepper. Cook for 20 minutes, adjusting the heat as needed so that the soup stays at a low simmer.
  3. While the soup is simmering, peel and chop the apple and set it aside, then make the pistachio gremolata (see below). Once 20 minutes are up, add the apple to the soup and simmer for 3-5 more minutes.
  4. Remove the soup from the heat, fish out the bay leaf, add the ghee or olive oil, and carefully puree the soup with an immersion blender until very smooth (or transfer it even more carefully to a food processor or blender to puree in batches). Season to taste with salt and pepper. If you like a thicker soup, return the pan to the heat and simmer for a few more minutes until thickened to your liking. If you like a thinner soup, add a little more broth or some water.
  5. Serve hot, with pistachio gremolata and/or other toppings of your choice. This soup reheats well and should also freeze well, although I haven’t frozen this particular recipe yet.
  6. To make the pistachio gremolata, pound the basil, pistachios, garlic, sea salt, and lemon zest with a mortar and pestle until a paste is almost formed but some larger pieces of pistachio still remain. If you don’t have a mortar and pestle or aren’t feeling that energetic, pulse the ingredients in a food processor instead.
  7. Transfer to a bowl and stir in the olive oil. Taste and add more salt, lemon juice, and/or oil if desired.
  8. Spoon some pistachio gremolata on top of each bowl of soup to serve, swirling with a toothpick or skewer if desired. The gremolata can be stored in a sealed container in the refrigerator with a layer of olive oil poured on top for a few days. Bring to room temperature before using.
Recipe by A Calculated Whisk at