This comforting soup is a delightful way to enjoy the bounty of autumn produce, like butternut squash. It is a velvety concoction of squash, fresh veggie stock and a treasure of aromatic spices. Crème fraiche boosts its creaminess, while the harissa provides a touch of heat. Smart Recipes, American Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables American Butternut Squash and Saffron Soup Butternut Squash and Saffron Soup Recipe | CHEFBear.net PT1H30M Serves 6 2 Medium Butternut Squash 3 Tablespoons Unsalted Butter 1 1/2 Teaspoon Salt & Freshly Ground Black Pepper 6 Cups Vegetable Stock 2 Teaspoons Extra Virgin Olive Oil 1/8 Teaspoon Saffron 1/4 Cup Hot Water 1/2 Teaspoon Ground Cinnamon 1/4 Teaspoon Grated Nutmeg 1/8 Teaspoon Ground Cloves 1/2 Cup Creme Fraiche 2 Teaspoons Harissa 1 Small Bunch Fresh Chives 1 Large Shallot Preheat oven to 450 degrees. In a large bowl, combine the diced squash with 2 Tablespoons of olive oil, and 1/2 Teaspoon of Salt & Black Pepper, and toss to combine. Transfer the oiled squash to a large cookie tray and roast in the preheated oven for 30 minutes. Meanwhile, in a Dutch oven melt the butter, and saute the diced shallot for 10 minutes, or until nearly translucent. Stir in the vegetable stock, and simmer for 20 minutes. Stir in the roasted squash and simmer for another 10 minutes. With an immersion blender puree the soup until smooth (I like mine with a bit of chunks, but this is personal choice). In a small saucepan over medium-high heat, heat oil and saute saffron for 30 seconds. Add 1/4 cup water to saffron and bring it to a boil. Add saffron to soup and stir in cinnamon, nutmeg, and clove. Simmer the soup until thickened more, about 10 minutes. If the soup gets too thick, add a cup of water and stir until blended. Remove from heat and season with 1 teaspoon salt & pepper. Whisk in the crème Fraiche and harissa. Ladle the soup into bowls and garnish with chives.

Butternut Squash and Saffron Soup

Butternut Squash and Saffron Soup Recipe


This comforting soup is a delightful way to enjoy the bounty of autumn produce, like butternut squash. It is a velvety concoction of squash, fresh veggie stock and a treasure of aromatic spices. Crème fraiche boosts its creaminess, while the harissa provides a touch of heat.

confident kitchen meal plans

Recipe Information

Flavor Profile

American

Protein

Dairy,Vegetables

Category

Soups

Serves

6

Total Time

1 Hour 30 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 2 Medium Butternut Squash (Peeled, Seeded & Diced)
      • 3 Tablespoons Unsalted Butter (Softened)
      • 1 1/2 Teaspoon Salt & Freshly Ground Black Pepper
      • 6 Cups Vegetable Stock (Recipe Associated)
      • 2 Teaspoons Extra Virgin Olive Oil
      • 1/8 Teaspoon Saffron
      • 1/4 Cup Hot Water
      • 1/2 Teaspoon Ground Cinnamon
      • 1/4 Teaspoon Grated Nutmeg
      • 1/8 Teaspoon Ground Cloves
      • 1/2 Cup Creme Fraiche
      • 2 Teaspoons Harissa
      • 1 Small Bunch Fresh Chives (Minced)
      • 1 Large Shallot (Diced)

Directions

  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine the diced squash with 2 Tablespoons of olive oil, and 1/2 Teaspoon of Salt & Black Pepper, and toss to combine. Transfer the oiled squash to a large cookie tray and roast in the preheated oven for 30 minutes.
  3. Meanwhile, in a Dutch oven melt the butter, and saute the diced shallot for 10 minutes, or until nearly translucent. Stir in the vegetable stock, and simmer for 20 minutes. Stir in the roasted squash and simmer for another 10 minutes.
  4. With an immersion blender puree the soup until smooth (I like mine with a bit of chunks, but this is personal choice).
  5. In a small saucepan over medium-high heat, heat oil and saute saffron for 30 seconds. Add 1/4 cup water to saffron and bring it to a boil.
  6. Add saffron to soup and stir in cinnamon, nutmeg, and clove. Simmer the soup until thickened more, about 10 minutes. If the soup gets too thick, add a cup of water and stir until blended. Remove from heat and season with 1 teaspoon salt & pepper.
  7. Whisk in the crème Fraiche and harissa. Ladle the soup into bowls and garnish with chives.

Associated Recipes





Nutrition & Cost Facts

Calories

228 kcal

Carbs

34 g

Fat

11 g

Protein

3 g

Cost Per Serving

$1.85

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.