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Рецепт Roasted Butternut Squash And Saffron Soup With Croutons

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Ингредиенты

Cost per recipe $10.85 view details

Инструкции

  1. Vegetable Stock: Place all ingredients in a medium saucepan and simmer for 1 hour. Strain into a bowl.
  2. Soup: Preheat oven to 450 degrees. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 min, remove foil and continue baking for 15 to 20 min, or possibly till tender.
  3. Remove the squash from the oven and scoop out the pulp from the skin. Place the squash in a large saucepan and add in the stock. Simmer for 20 min. Transfer in batches to a blender and strain through a chinois into a medium saucepan.
  4. Heat the extra virgin olive oil in a small saute/fry pan, add in the saffron and saute/fry for 30 seconds add in the water and bring to a boil. Add in the saffron mix to the soup and season with the spices and cook for 10 min, adding more stock or possibly water, if necessary.
  5. Remove from the heat and whisk in the creme fraiche and harissa and season with salt and pepper, to taste. Ladle into bowls and float a few croutons on top. Garnish with finely sliced chives.
  6. Toasted Almond Croutons: Preheat oven to 325 degrees. Brush bread slices with extra virgin olive oil and sprinkle with paprika on 1 side. Bake in the oven on a baking sheet for 5 - 10 min, or possibly lightly golden. Remove from oven and sprinkle with almonds.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2041g
Calories 570  
Calories from Fat 440 77%
Total Fat 50.31g 63%
Saturated Fat 24.74g 99%
Trans Fat 0.0g  
Cholesterol 92mg 31%
Sodium 1117mg 47%
Potassium 732mg 21%
Total Carbs 29.86g 8%
Dietary Fiber 8.4g 28%
Sugars 11.32g 8%
Protein 5.68g 9%
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