Saffron Butternut Squash Soup

This soup has a delightful aroma. I love making it in the autumn. Saffron is my favourite spice. Make sure to buy the expensive saffron and not the cheap variety as it does not hold the same potency. This soup can be easily made vegan/vegetarian by omitting the meat and substituting it with vegetable broth. It can easily be made pale by omitting the chickpeas.
Ingredients:
1 butternut squash, peeled and diced
1 veal or beef shank bone-in
1 large can 796ml chickpeas
2 pinches of saffron threads
salt and pepper to taste
water
1 tbsp chicken consomme
Instructions:
Begin by heating up on medium-high heat 1 tbsp. canola oil in a soup pot.
Cut up the veal or beef shank meat into bite size pieces.
When the pot is hot place the veal or beef cubes and the bone into the pot to braise the meat. Turn over once the meat pulls away easily from the base of the pot.
Once the meat is braised on all sides, take it out of the pot and it set aside.
Throw into the pot, the diced squash with another tbsp. of canola oil. Start roasting the butternut squash. This will take some time. You will notice that the butternut squash will tenderize and commence to brown. That’s what you want. If the heat is too high, lower it to ensure the butternut squash doesn’t burn. If you feel like you need to add a bit more canola oil, go right ahead.
Once the butternut squash is roasted nicely, add the can of chickpeas and two pinches of saffron and continue to cook on medium heat until the chickpeas start becoming a little mushy. Stir frequently.
Fill up the pot with water just till the butternut squash and the chickpeas are submerged.
Mix in 1 tbsp. of chicken consommé and a pinch of white pepper.
Cover the pot and allow the chickpeas and the butternut squash to get very tender.
Once tender, using a submerged handheld blender, or my absolute favourite, a Vitamix, blend the butternut squash and the chickpeas until rich and creamy. The Vitamix does a far superior job at this than any other blender on the market, bar none.
Return to pot if using a stand blender, throw back in the braised meat and bone and continue to cook on low until barely simmering. Let sit for at least 3o minutes on low.
Season with salt and pepper to taste.

  • Enjoy!
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