Roasted Butternut Squash Soup with Saffron

Name: Roasted Butternut Squash Soup with Saffron
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1/4 tsp saffron strands; 1 large butternut squash; 3 tbsp olive oil; 1 tsp cumin; 1 tsp Aleppo pepper; 1 onion; 2 cloves garlic; 1/2 tsp Turmeric; 1 tsp kosher salt; 2 cups vegetable broth; 1/2 cup milk; 1 tbsp dried mint

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
220 kcal
Course
Main Course
Cuisine
Mediterranean

Roasted Butternut Squash Soup with Saffron

Isaac Lopez

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This roasted butternuts squash soup recipe is creamy and so easy to make. It's flavorful and naturally gluten-free and vegan.

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Ingredients

Servings

1/4 tsp saffron strands 8-10 strands
1 large butternut squash peeled and cut into 1-inch cubes
3 tbsp olive oil divided
1 tsp cumin
1 tsp Aleppo pepper plus more for garnish
1 onion diced
2 cloves garlic minced
1/2 tsp Turmeric
1 tsp kosher salt
2 cups vegetable broth
1/2 cup milk dairy or non-dairy, I used almond milk
1 tbsp dried mint for garnish

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Instructions

Ground the saffron using a pestle and mortar. Place 2 cubes of ice in a small bowl and sprinkle the ground saffron on the ice cubes. Let it sit at room temperature until the ice melts. This will be your bloomed saffron.
Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray.
Toss the butternut squash cubes with 2 tablespoons olive oil, cumin and Aleppo pepper. Arrange on the baking sheet in one layer and roast in the oven for 15 minutes. Flip the squash cubes using a spatula so they roast evenly. Return to the oven and roast for 15 more minutes.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a pot over medium heat. Once the oil is shimmery, saute the onion for 5 minutes until translucent. Add in the garlic and cook for 2 minutes.
Add in the roasted butternut squash followed by the turmeric and salt to the onion and garlic. Add the vegetable broth or 2 cups of water and bring it to a simmer. Let it cook for 10 minutes. Turn the heat off and blend the soup using an immersion blender.
Turn the heat on to medium and add in the milk. Give it a good stir and cook for 5 minutes. Add in the bloomed saffron and cook for a couple of minutes.
Serve in bowls and top with dried mint, Aleppo pepper and lemon slices.

Notes

You can also cut the squash in half vertically (skin on) and top with olive oil, cumin and Aleppo pepper. Then roast in the oven at 425 degrees F for 45 to 50 minutes until tender. Scoop out the flesh using a spoon and add it to the soup.
You can use a regular blender to blend the soup, just make sure that it's heat proof.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave or in a saucepan over medium heat for 10 to 15 minutes.
To freeze this soup, let it cool completely and then transfer it to a freezer-friendly container and freeze for up to 4 months. To serve, let it thaw in the fridge overnight and then reheat, or simply place the frozen soup in a pot over medium heat to thaw and get warm.
You can use regular milk (whole milk, 2% or skim) or non-dairy milk such as almond or cashew milk for this recipe.
Double or triple all the ingredients to make a larger batch of this soup. The cooking time will more or less remain the same.

Nutrition Information

Show Details

Calories 220kcal (11%) Carbohydrates 29g (10%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 4mg (1%) Sodium 1083mg (45%) Potassium 785mg (22%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 20429IU (409%) Vitamin C 42mg (47%) Calcium 150mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 220 kcal

% Daily Value*

Calories	220kcal	11%
Carbohydrates	29g	10%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	4mg	1%
Sodium	1083mg	45%
Potassium	785mg	17%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	20429IU	409%
Vitamin C	42mg	47%
Calcium	150mg	15%
Iron	2mg	11%