Spicy Butternut Soup
Only 3 Spanish spices turn this simple recipe into a Mediterranean diet favorite! This roasted Butternut squash soup is creamy, smooth and intensely flavorful, spiced with saffron, pimenton and sumac – a wonderful blend of Mediterranean spices. It’s also the perfect addition to any fall or winter meal as a perfect vegetarian Spanish side dish or Spanish main dish!
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
Peel and dice the butternut squash, sweet potatoes, onion, and carrots into large chunks.
Place the vegetables on a baking sheet and drizzle with olive oil and salt.
Roast the vegetables in the oven for 30 minutes or until tender and browned. While roasting, fry the sage leaves.
In a pot, heat a small amount of olive oil over low heat.
Add the sumac, Pimenton Picante, and a generous tablespoon of salt to the pot and stir to release their flavors.
Add the roasted vegetables to the pot and stir to coat them in the spices.
Steep the saffron in a small amount of hot water and add it to the pot.
Add the vegetable broth and orange zest to the pot and let it simmer for 15 minutes.
Use an immersion blender to blend the soup until smooth.
Strain the soup to remove any stringy bits.
Garnish with a dollop of creme fraiche, fried sage leaves, and a drizzle of olive oil.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
