Butternut squash and saffron soup with caramelised pistachios and herb salsa from Falastin: A Cookbook (page 153) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Urfa chilli flakes, and pumpkin seeds for pistachio nuts.

  • alison229401 on May 10, 2026

    Very yummy, made both the salsa and caramelized nuts. They made the soup 'sing'!

  • jdejong on February 25, 2026

    I followed the recipe with the exception of substituting homemade chicken stock for vegetable stock. This soup comes together quickly, but tastes rich and comforting with the addition of the caramelized pistachios and the herb salsa. I used orange olive oil in the salsa to complement the orange blossom water in the pistachios. I think this would be a gorgeous starter for Thanksgiving.

  • britt_7sdhvx on February 17, 2026

    Roasted the squash before adding. Absolutely perfect, especially the caramelized nuts.

  • jsguaium on February 01, 2026

    Made as directed, including garnishes. This was not difficult and a tasty, solid recipe.

  • Astrid5555 on December 21, 2025

    On its own this is a very good squash soup with a subtle saffron flavour. Add the herb oil and (in my case) caramelised pumpkin seeds, and this soup is one of the best I have had in a long time! A definite repeat!!!

  • Tealismyname on December 01, 2021

    Really delicious with a surprising depth of flavour :)

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