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
- 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.
- Increase the oven temperature to 450F
- 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.
- 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.
- 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.
- 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