Squash & Saffron Bisque Recipe

Prepare the Vegetables

Peel and chop the butternut squash into small cubes. Dice the onion and carrot, and mince the garlic.

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Then add the minced garlic and diced carrot, cooking for an additional 2-3 minutes.

Cook the Squash

Add the cubed butternut squash to the pot. Season with salt and black pepper, and stir to combine. Cook for 5 minutes, allowing the squash to soften slightly.

Add Broth and Saffron

Pour in the vegetable broth and add the saffron threads. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes, or until the squash is tender.

Blend the Bisque

Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.

Finish with Cream

Stir in the heavy cream and heat through on low heat, but do not allow it to boil. Adjust seasoning with more salt and pepper if needed.

Serve

Ladle the bisque into bowls, garnish with fresh parsley, and serve warm.