For the soup:
1 lb. peeled, cubed butternut squash (about 4 cups)
2 tbl. chopped fresh ginger
2 garlic cloves
1/4 tsp. ground cinnamon
A pinch of saffron threads, optional (these are expensive to purchase and
is only used for color)
2 tbl. butter
5c. water
1 1/2c. fresh tangerine juice or orange juice
1/4c. dried apricots
2 tbl. honey

For the Gremolata
1/4c. chopped fresh parsley
2 tbl. chopped pistachios
1 tbl. minced tangerine or orange zest
1/4c. plain yogurt

Sauté squash, ginger, garlic, cinnamon, and saffron for the soup in butter in a large pot over medium high heat. Cook until squash browns, about 5 minutes, stirring often. Add water, tangerine juice, apricots, and honey. Bring to a boil, reduce heat to medium-low, and simmer, covered, until squash is tender, about 40 minutes. Let soup stand off heat for 10 minutes, then puree in a blender in batches until smooth. Return soup to pot and heat until warmed through.

Toss parsley, pistachios, and zest for gremolata together in a bowl. Spoon
yogurt on each serving of soup, then garnish with parsley mixture.