Butternut Squash, Saffron and Orange Soup

Based on a recipe in Simple, by Yotam Ottolenghi

Butternut Squash, Saffron and Orange Soup

Based on a recipe in Simple, by Yotam Ottolenghi

Be careful with the harissa, it's easy to make it too spicy

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 1 large butternut squash, peeled, seeded, cut into cubes
  • 2 medium carrots, sliced
  • 1/4 tsp saffron fronds (or 1/2 tsp smoked paprika)
  • 2 pints water and/or vegetable/chicken stock
  • 1-2 tsp rose Harissa (start with 1 tsp)
  • 2 tsp grated orange zest (1 orange)
  • 6 tbsp sour cream (1 per person)
  • Salt and pepper
  • 1/4 cup cilantro leaves (optional)

For the Toasted Pumpkin Seeds (optional):

  • 1/2 cup pumpkin seeds
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1 pinch ground black pepper
  • 1/4 tsp crused red pepper flakes, or 1 big pinch cayenne/arbol pepper

Instructions

  1. First prepare the seeds. Preheat the oven to 375F. Line a baking sheet with parchment paper or foil. Put the pumpkin seeds in a bowl with all the other ingredients and mix, spread over the baking sheet and bake for 12-15 minutes, until the seeds have popped and are starting to brown Leave to cool down and break into bite-sized pieces.
  2. Increase the oven temperature to 450F
  3. Comibine the oil, onions, squash and carrots in a large bowl with a good grind of salt and pepper. Mix well and transfer to a parchment-lined baking sheet. Roast for about 25 minutes, or until everything is soft and caramelised. Remove and set aside.
  4. Add the water and/or stock to a pan with the Harissa, saffron, orange zest and a good grind of salt and pepper, and bring to a boil. Once boiling, carefully slide in the roast vegetables. Lower the heat, cover and simmer for 10 minutes.
  5. Blitz the soup with a hand blender or countertop blender - you want it with a bit of texture, not too smooth. Add extra water or stock if it is too thick. Taste and add more Harissa/salt/pepper if desired.
  6. Serve in shallow bowls, swirl in 1 tbsp of sour cream, sprinkle some of the toasted seeds and some chopped cilantro.

Notes

  • This makes enough for 6-8 people. The portion size is based on 1 large butternut squash
  • Harissa can be quite spicy, so add the minimal amount, cook for a while, taste and add more if desired
  • Smoked paprika is a good substitute for Saffron
  • The original recipe used pumpkin, but I don't like it so I use butternut squash instead