Butternut Squash Soup
This super creamy, smooth and bursting with unexpected flavors soup is perfect for a cold weather meal.
Ingredients
- 1/4 cup olive oil
- 1 large white onion chopped into big wedges
- 1 medium butternut squash peeled, halved, seeded and cut into 1 inch cubes
- 4 cups vegetable broth low sodium
- 1/4 tsp red pepper flakes
- 1/4 tsp saffron threads
- zest of half orange
- 3/4 cup creme fraiche
- chopped cilantro garnish
- toasted pepitas for topping
- dried cranberries for topping
- salt
- pepper
Instructions
- Preheat oven to 425 F. In a large mixing bowl drizzle olive oil over cut onion and squash and season with salt and pepper. Toss to coat.
- Transfer to a baking sheet lined with aluminum foil; spread the veggies into a single layer. Roast in the oven for about 25 minutes or until vegetables are soft and caramelized. Set aside to cool.
- Combine the vegetable broth, pepper flakes, saffron and orange zest in a large pot over medium high heat and season with salt and pepper. Bring to a simmer, then add the roasted squash and onions.
- Let the mixture simmer for 5 minutes, then remove from heat and stir in creme fraiche.
- Blend until smooth using an immersion blender, or transfer the soup to a free-standing blender. Be careful as the mixture will be hot.
- Transfer to serving bowls. Top with toasted pepitas, cranberries and chopped cilantro.