Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons Recipe

Name: Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Spanish onion, peeled and coarsely chopped; 2 stalks celery, coarsely chopped; 1 large carrot, coarsely chopped; 2 cloves garlic, smashed; 6 parsley sprigs; 2 sprigs thyme; 1 bay leaf; 6 black peppercorns; 6 cups cold water; 2 butternut squash, halved and seeded; 3 tablespoons softened unsalted butter; Salt and pepper; Vegetable stock, recipe above; 2 teaspoons olive oil; Pinch saffron; 1/4 cup hot water; 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; Pinch cloves; 1/2 cup creme fraiche; 2 teaspoons harissa; Almond croutons, recipe follows; Finely chopped chives; French baguette, cut into 1/4-inch slices; Olive oil; Spanish paprika; 1/4 cup toasted almonds, coarsely chopped

Servings: persons

1 Spanish onion, peeled and coarsely chopped
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
2 cloves garlic, smashed
6 parsley sprigs
2 sprigs thyme
1 bay leaf
6 black peppercorns
6 cups cold water
2 butternut squash, halved and seeded
3 tablespoons softened unsalted butter
Salt and pepper
Vegetable stock, recipe above
2 teaspoons olive oil
Pinch saffron
1/4 cup hot water
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Pinch cloves
1/2 cup creme fraiche
2 teaspoons harissa
Almond croutons, recipe follows
Finely chopped chives
French baguette, cut into 1/4-inch slices
Olive oil
Spanish paprika
1/4 cup toasted almonds, coarsely chopped

1
Place all ingredients in a medium saucepan and simmer for 1 hour.
2
Strain into a bowl.
3
Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste.
4
Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender.
5
Remove the squash from the oven and scoop out the pulp from the skin.
6
Place the squash in a large saucepan and add the stock.
7
Simmer for 20 minutes.
8
Transfer in batches to a blender and strain through a chinois into a medium saucepan.
9
Heat the olive oil in a small saute pan, add the saffron and saute for 30 seconds add the water and bring to a boil.
10
Add the saffron mixture to the soup and season with the spices and cook for 10 minutes, adding more stock or water, if necessary.
11
Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste.
12
Ladle into bowls and float a few croutons on top.
13
Garnish with finely sliced chives.
14
Preheat oven to 325 degrees F. Brush bread slices with olive oil and sprinkle with paprika on 1 side.
15
Bake in the oven on a baking sheet for 5 to 10 minutes, or lightly golden brown.
16
Remove from oven and sprinkle with almonds.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 Spanish onion, peeled and coarsely chopped, 2 stalks celery, coarsely chopped, 1 large carrot, coarsely chopped, 2 cloves garlic, smashed, and more.

Yes, Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons

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