Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons
Butternut squash is an excellent source of vitamin A, which is important for maintaining healthy vision.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons
Ingredients
Instructions
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Preheat the oven to 200°C (400°F). Cut the butternut squash in half, remove the seeds, and drizzle with olive oil. Roast in the oven for 30-40 minutes or until tender.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
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Scoop out the roasted butternut squash and add it to the pot. Stir in the vegetable stock and saffron threads. Bring to a boil, then reduce heat and simmer for 10 minutes.
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While the soup is simmering, prepare the almond croutons. Toast the almonds in a dry pan until golden brown. Remove from heat and chop into small pieces. Toast the bread slices until crispy, then cut into crouton-sized cubes.
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Blend the soup until smooth using an immersion blender or a regular blender. Season with salt and black pepper to taste.
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Serve the soup hot, garnished with toasted almond croutons and fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
