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1
Cut a square piece of cheesecloth to make a bag for spices, herbs and orange peel.
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2
Place allspice berries, cardamom cloves, bay leaves, thyme sprigs and strips of orange zest on cheesecloth.
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3
Fold two ends over, then roll up the cheesecloth like a burrito and tie tightly with kitchen string.
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4
Heat olive oil over medium heat in a large, heavy soup pot or Dutch oven and add onion and carrots.
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5
Cook, stirring, until tender, about 5 minutes.
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6
Add winter squash and garlic and cook, stirring, until the mixture smells fragrant, about 1 minute.
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7
Add water or stock, potato, spice bag, and salt to taste and bring to a boil.
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8
Reduce heat, cover and simmer 45 minutes to 1 hour, until squash is very tender.
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9
Remove spice bag but first press it against side of the pot to extract liquid.
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10
Using a hand blender, or in batches in a regular blender, puree the soup.
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11
If using a regular blender cover the top of the jar with a towel pulled down tight, rather than airtight with the lid.
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12
Return to pot and whisk in the orange juice (or additional stock or water).
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13
Taste, adjust seasonings, and heat through.
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14
Toss quinoa with 1 teaspoon of the pistachio oil.
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15
Ladle the soup into bowls and top with some of the quinoa.
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16
Drizzle a little more oil over each bowl and serve.
