Roasted Butternut Squash Soup with Saffron
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This creamy roasted butternut squash soup is spiced with saffron, cumin, and turmeric for a warming, aromatic bowl. Naturally vegan and gluten-free, it's comfort food that feels elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 tsp saffron strands (8-10 strands)
- 1 large butternut squash (peeled and cut into 1-inch cubes)
- 3 tbsp olive oil (divided)
- 1 tsp cumin
- 1 tsp Aleppo pepper (plus more for garnish)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1/2 tsp turmeric
- 1 tsp kosher salt
- 2 cups vegetable broth
- 1/2 cup milk (dairy or non-dairy, I used almond milk)
- 1 tbsp dried mint (for garnish )
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 786mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 842mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.