Butternut squash soup with saffron
Print Recipe
Serves:     people
Notes from Anna

This simple, healthy soup is an excellent source of antioxidants, fibre, vitamins B and C, and potassium. Brown basmati rice works just as well and will provide added fibre and nutrients. Saffron adds another layer of flavours and is great for your memory!
Is a great dish to make ahead as it tastes just as delicious when re-heated.



Add to Shopping List
This recipe is in your Shopping List


  1. Put a small pinch of saffron threads into a bowl and cover with 2 tablespoons of boiling water.
  2. 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.
  3. Add to the boiling water and cook for 15 minutes.
  4. 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.
  5. Add the saffron and its liquid and cook for another 2-3 minutes.
  6. Boil a kettle and make up the stock according to the packet instructions.
  7. Drain the squash. Blitz it, together with the onion, in a liquidiser or with a hand-held stick blender.
  8. 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.
  9. Meanwhile, wash and chop the parsley.
  10. Sprinkle the soup with the parmesan and chopped parsley and serve.

One Comment

  1. marie April 16, 2016 at 6:56 pm - Reply

    Wonderful soup !!

Leave A Comment