Roasted Butternut Squash Soup with Saffron
This roasted butternuts squash soup recipe is creamy and so easy to make. It's flavorful and naturally gluten-free and vegan.
Servings: 4 servings
Calories: 220kcal
Ingredients
- ¼ 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
- ½ tsp turmeric
- 1 tsp kosher salt
- 2 cups vegetable broth
- ½ cup milk dairy or non-dairy, I used almond milk
- 1 tbsp dried mint for garnish
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.
Video
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
Calories: 220kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 1083mg | Potassium: 785mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20429IU | Vitamin C: 42mg | Calcium: 150mg | Iron: 2mg