Butternut Squash Soup

Ingredients

• 1 1/2 pounds Butternut squash , peeled, cut into chunks
• 5 tablespoons Extra virgin olive oil , divided
• Salt and pepper
• pinch Freshly grated nutmeg
• 2 Carrots , peeled, chopped
• 1 Rib of celery , chopped
• 1 Onion , chopped
• 4 cloves Garlic , chopped
• couple Small pinches of saffron threads
• 1 tablespoon Orange zest
• 1 tablespoon Lemon zest
• handfull Shelled pistachios , toasted and finely chopped