Saffron Butternut Squash and Fennel Soup

This saffron-infused soup warms from the inside out. Caramelized squash and fennel meet saffron’s floral glow for a grounding, golden bowl of comfort.

INGREDIENTS

Serves 4

• 1½ pounds butternut squash, peeled and cut into 1-inch cubes (3 cups)
  
  

• ½ medium onion, coarsely chopped
  
  

• 1 bay leaf
  
  

• 1 medium fennel bulb, cored and cut into thin wedges
  
  

• 1 tablespoon extra-virgin olive oil, plus more for drizzling
  
  

• Kosher salt and freshly ground black pepper
  
  

• 1 tablespoon unsalted butter
  
  

• 4 heavy pinches saffron threads (1 pinch per serving; adjust if scaling servings)
  
  

• Chopped toasted pecans, for garnish
  
  

• Small marjoram leaves, for garnish
  
  

Instructions

1. Bloom the saffron:
   While prepping the vegetables, steep the saffron in 2–3 tablespoons of hot (not boiling) water. Let it sit for at least 10 minutes to fully release its color and aroma.
   
   

2. Roast the vegetables:
   Preheat oven to 400°F. On a baking sheet, toss the butternut squash, fennel, and onion with olive oil, salt, and pepper. Roast for 25–30 minutes, or until caramelized and tender.
   
   

3. Simmer the soup:
   In a large pot, melt the butter over medium heat. Add the roasted vegetables, bay leaf, and about 3½ cups bone broth. Simmer for 10–15 minutes to meld flavors.
   
   

4. Add saffron:
   Stir in the bloomed saffron (threads and liquid) and simmer for another 5 minutes. Remove bay leaf.
   
   

5. Blend until smooth:
   Use an immersion blender (or carefully transfer to a blender) to puree until silky smooth. Add more broth or water if needed to adjust consistency.
   
   

6. Finish and serve:
   Taste and adjust seasoning. Ladle into bowls, drizzle with olive oil, and top with chopped pecans and marjoram leaves.