Saffron Butternut Squash Soup

As soon as fall arrives I get to the farmers market for the awesome winter squash that comes into season. Try this spin on a classic Fall favorite. Our Afghan saffron merchants at Heray Spice created this recipe and I just had to share ! It is so delish !! It may become your favorite version for Butternut Squash Soup.

Ingredients

  • 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 pinch saffron threads (about 10-15 threads)

  • 2 tbsp extra virgin olive oil- we recommend Trampolini Black Label

  • 1 tsp ground cumin

  • 1/2 tsp ground turmeric

  • 1/4 tsp ground cinnamon

  • 1/4 tsp chilli powder (optional)

  • Salt and pepper to taste

  • Water (2-3 cups, enough to cover the squash in the pot)

  • 1 cup heavy cream, unsweetened coconut cream, or unsweetened almond or oat milk

Instructions

Blend the Ingredients:

  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, cinnamon, and chili powder (optional). 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 , coconut cream, or almond/oat milks 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, a few pine nuts , chopped walnuts and/or a drizzle of EVOO if desired, and enjoy!

Soups, Seasonal, VegetablesErsilia Morenofall, butternut squash, soups, comfort foodComment