Butternut squash and saffron soup with caramelised pistachio and herb salsa. - 4passionfood - Englis

Ingredients

• 2-1/2 Tbsp olive oil
• 320 g onions, roughly chopped
• 5 garlic cloves, crushed
• 1 kg butternut squash, 1 large, peeled, descended and cut into roughly 1 cm dice
• 250 g potato, 1 large peeled and chopped into roughly 1 cm dice
• 1 tsp paprika
• 1/4 tsp saffron threads
• 1 L vegetable stock
• salt and black pepper
• 150 g pistachios kernels, or pumpkin seeds as an alternative
• 1 tsp Urfa chilli flakes , or 1/2 tsp regular chilli flakes
• 1 tsp orange blossom water, optional
• 2 tsp golden syrup
• 2 tsp maple syrup
• 1 Tbsp olive oil
• 1/4 tsp flaked sea salt
• 15 g parsley leaves, finely chopped
• 10 g oregano leaves, finely chopped
• 50 g banana shallot, finely chopped
• 1/2 tsp chilli flakes
• 120 ml olive oil
• 1 Tbsp cider vinegar
• salt