Butternut Squash and Saffron Soup
Courtesy of chef Einat Admony
Serves 8 to 10
1/4 cup olive oil
1 medium yellow onion, finely chopped
1 large leek, white part only, finely chopped
8 garlic cloves, finely chopped
5 pounds butternut squash, peeled and cut into 1/2 inch chunks
5 large carrots, peeled and cut into 1/4 inch chunks
5 celery ribs, cut into ¼ inch pieces
1/4 cup sugar
1 tablespoon kosher salt
2 teaspoons freshly ground white pepper
10 cups water
3 fresh thyme sprigs
1 fresh rosemary sprig
Pinch of saffron threads
Heat oil in a large pot over medium-high heat. Add the onion and sauté until golden brown, about 7 minutes. Don’t be afraid to let the edges turn a deep brown color, because this will give the soup an even better flavor. Add the leek and garlic and sauté for another 5 minutes. Add the butternut squash, carrots, and celery. Place a lid on the pot and allow the vegetables to cook for 20 minutes.
Add the sugar, salt, pepper, water, thyme, rosemary, and saffron. Stir to combine all the seasonings and bring to a boil. Lower the heat and simmer until the vegetables are so soft you can press down on them with a spoon, about 30 minutes.
Remove the pot from the heat and allow the soup to cool for 10 minutes. Puree the soup directly in the pot using an immersion blender. If you don’t have one of these, allow your soup to cool completely, then puree in small batches in a blender.
Taste and adjust the seasoning, then transfer the soup to another pot and reheat slowly before serving. Ladle the soup into individual serving bowls and add a dollop of Greek yogurt on top and a generous sprinkling of za’atar.
Recipe excerpted from “Balaboosta” by Einat Admony (Artisan Books). Copyright © 2013