it’s finally autumn in dubai, the temperature has dropped to 26C. But is it even fall if I don’t make a butternut soup ? So let’s cozy up with a bowl of silky, smooth and creamy butternut squash soup flavoured with saffron and topped with caramelised pistachios and herb salsa.
The soup on its own is very tasty, and it works well with either caramelised pistachios or herbs salsa alone. But the combination of all three is an explosion of flavours.
This recipe is vegan and it doesn’t take a lot of time. You can even make the soup and the caramelized pistachios in advance. Except the salsa, which must be prepared at the last minute so that the herbs keep a nice green color.
The recipe is from “Falastin” Sami tamimi and tara Wigley’s book. I have to say that’s sometimes, a cookbook comes along that changes your entire culinary perspective, “ Falastin”, “Jerusalem” and “Simple” are ones of those books. I’m a big fan of this cuisine.