I’m excited to share a recipe that’s both luxurious and comforting: Saffron Butternut Squash Soup. This velvety soup combines the natural sweetness of butternut squash with the warm, aromatic essence of saffron. It’s the perfect dish to cozy up with on a cool evening or to impress your guests at a dinner party.
The inspiration for this recipe comes from the vibrant colors and flavors of autumn. The golden hue of the saffron beautifully complements the rich orange of the butternut squash, creating a visually stunning and deliciously satisfying soup.
Ready to make this delightful dish? Let’s gather our ingredients and get started!
Saffron Butternut Squash Soup
Ingredients
- 1 large butternut squash peeled, seeded, and cubed
- 1 large onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 1/4 tsp saffron threads
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley or cilantro chopped (for garnish)
- Crusty bread for serving
Instructions
- Prepare the Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm water. Set aside to bloom.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook the Squash: Add the cubed butternut squash to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 25-30 minutes, or until the squash is tender.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
- Infuse with Saffron: Stir in the bloomed saffron and its soaking liquid, along with the heavy cream or coconut milk. Simmer for an additional 5-10 minutes to allow the flavors to meld. Season with salt and black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley or cilantro. Serve with crusty bread on the side.
Notes
- For a vegan version, use coconut milk instead of heavy cream.
- Add a pinch of cayenne pepper for a subtle kick.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Calories: 220
- Protein: 3g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 6g
Bringing It All Together:
So, there you have it – Saffron Butternut Squash Soup, a luxurious and comforting delight that’s sure to become a favorite in your home. I hope you enjoy this recipe as much as I do. It’s a wonderful way to celebrate the flavors of autumn while creating a delicious and visually stunning dish. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I love hearing from you all and helping you create delicious memories in your kitchen.
