Saffron and Coconut Butternut Squash Velouté

This creamy and aromatic soup from the Indian state of Maharashtra combines roasted butternut squash, coconut milk, and saffron for a truly authentic and comforting experience.

🛒 Ingredients

• 1 medium Butternut squash
• 2 tbsp Coconut oil
• 1 small Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Red chili powder
• 1 tsp Garam masala powder
• 1/2 tsp Cumin powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Heavy cream
• 1 can Coconut milk
• 1/2 tsp Saffron threads
• 1/4 cup Fresh cilantro

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and roast for 20-25 minutes, or until tender.

2. 2

   Step 2: In a large pan, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and cook for 5-6 minutes, or until softened.

3. 3

   Step 3: Add the minced garlic and grated ginger to the pan and cook for 1-2 minutes, or until fragrant.

4. 4

   Step 4: Add the roasted butternut squash to the pan, along with the red chili powder, garam masala powder, cumin powder, salt, and black pepper.

5. 5

   Step 5: Stir well to combine and cook for 5 minutes, or until the flavors have melded together.

6. 6

   Step 6: Use an immersion blender or a regular blender to puree the mixture until smooth.

7. 7

   Step 7: Return the pan to the stovetop and add the heavy cream and coconut milk. Stir well to combine and bring to a simmer.

8. 8

   Step 8: Reduce the heat to low and add the saffron threads. Cook for 5-7 minutes, or until the soup has thickened slightly.

9. 9

   Step 9: Taste and adjust the seasoning as needed.

10. 10

    Step 10: Serve the soup hot, garnished with fresh cilantro leaves.

💡 Pro Tips

To avoid a grainy texture, make sure to puree the soup until smooth. To enhance the flavor, add a pinch of salt and a grind of black pepper to the soup just before serving. For a creamier soup, add more heavy cream or coconut milk.

📊 Nutrition per Serving