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Butternut squash soup with saffron Recipe

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1 vote | 4028 views

Delicately flavoured and delicious

Cook time:
Servings: 4-6 Servings
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Ingredients

Cost per serving $0.46 view details

Directions

  1. SOAK - Put a small pinch of saffron threads into a bowl and cover with 2 tablespoons of boiling water.
  2. BOIL - Put a saucepan of salted water on to boil. Peel the butternut squash (or pumpkin), remove the seeds and cut the flesh into small chunks. Add to the boiling water and cook for 15 minutes.
  3. SOFTEN - Meanwhile peel and finely chop the onion. Heat the oil in a saucepan. Add the onion and a little salt and cook for 2-3 minutes, stirring frequently. Add the saffron and its liquid and cook for another 2-3 minutes.
  4. BOIL - Boil a kettle and make up the stock according to the packet instructions.
  5. BLITZ - Drain the squash. Blitz it, together with the onion, in a liquidiser or with a hand-held stick blender.
  6. SIMMER - Return the squash to the pan. Add the rice and stock and bring to the boil. Turn the heat down and simmer for 15 minutes.
  7. SERVE - Meanwhile, wash and chop the parsley.
  8. Sprinkle the soup with the parmesan and chopped parsley and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 59g
Recipe makes 4 servings
Calories 170  
Calories from Fat 67 39%
Total Fat 7.54g 9%
Saturated Fat 1.37g 5%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 40mg 2%
Potassium 68mg 2%
Total Carbs 22.39g 6%
Dietary Fiber 0.8g 3%
Sugars 1.1g 1%
Protein 2.89g 5%

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