Saffron Butternut Squash Soup
As the official start of fall approaches (September 22nd or 23rd), we’re excited to share this cozy, vegetarian delight with you! This saffron-infused soup is the perfect way to warm up to the new season. You’re probably going to want to add this to your “must-try” recipes.
Ingredients
- 1medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 1medium onion, chopped
- 2cloves garlic, minced
- 1 pinchHeray saffron threads (about 10-15 threads)
- 2 tbspolive oil
- 1 tspground cumin
- 0.5 tspground turmeric
- 0.25 tspground cinnamon
- 0.25 tspchilli powder cinnamon (optional)
- Salt and pepper to taste
- 1 cupWater (enough to cover the squash in the pot)
- 1 cupheavy cream or coconut cream
Instructions
- 1
1. Infuse the saffron: In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes to release the flavors. Or you can add your threads in a bowl of 3-5 ice cubes.
- 2
Cook the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onions and garlic, and sauté for about 5-7 minutes, stirring occasionally, until softened.
- 3
Add the spices: Stir in the cumin, turmeric, and cinnamon. Cook for an additional 1-2 minutes until fragrant.
- 4
Simmer the squash: Add the cubed butternut squash to the pot. Pour in enough water to cover the squash. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the squash is tender.
- 5
Blend the soup: Using an immersion blender (or transferring in batches to a blender), puree the soup until smooth and creamy.
- 6
Add cream and saffron: Stir in the heavy cream or coconut cream, and the saffron infusion. Let the soup simmer for another 5 minutes to allow the flavors to meld together. Adjust seasoning with salt and pepper.
- 7
Serve: Ladle the soup into bowls, garnish with fresh herbs if desired, and enjoy!