Roasted Butternut Squash Soup with Saffron

4.86 from 7 votes

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

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Mediterranean

Servings: servings

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.

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.