Roasted Squash Soup – Rachael Ray

Ingredients

• 1 butternut squash or other orange-fleshed squash or pumpkin, peeled and sliced
• Extra virgin olive oil (EVOO), 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
• 3-4 cloves garlic, chopped
• 1 tablespoon each lemon zest and orange zest
• 2 pinches of saffron threads
• 1 tablespoon honey (a drizzle)
• 1 quart water or chicken stock
• Toasted pistachio nuts, chopped, for garnish
• Toasted pumpkin seeds, for garnish