Cozy up with Butternut Squash & Saffron Soup + Honey Maple Cornbread

As the temperatures dip and the evenings grow crisp, there’s nothing quite like a warm bowl of soup to bring comfort to the table. This Butternut Squash & Saffron Soup, paired with a side of Honey Maple Cornbread, is a perfect way to celebrate the flavors of fall. It’s simple to prepare, rich in flavor, and makes the perfect centerpiece for a cozy meal.

Why Saffron?

Saffron is often called “red gold” for its vibrant color and unique flavor. Just a pinch of this luxurious spice transforms a simple soup into something truly special. Its earthy, slightly floral notes perfectly complement the sweetness of roasted butternut squash. Plus, saffron is packed with antioxidants, adding a healthy boost to your meal.

Butternut Squash & Saffron Soup

Ingredients:

• 1 whole butternut squash, peeled, deseeded, and cubed

• 4 cups of water

• 1 clove garlic, minced

• 1-inch piece of ginger, finely chopped

• 1/2 tsp allspice

• 1/2 tsp onion powder

• Pinch of saffron threads

• Salt and pepper to taste

• 1 cup heavy cream

Instructions:

1. In a large pot, bring 4 cups of water to a boil. Add the cubed butternut squash, garlic, ginger, allspice, onion powder, and a pinch of saffron.

2. Season with salt and pepper to taste. Let it simmer until the squash becomes tender, about 20–25 minutes.

3. Using an immersion blender, carefully blend the soup until smooth. (Alternatively, you can use a countertop blender in batches.)

4. Return the soup to the pot and stir in the heavy cream. Let it simmer on low for 10–15 minutes, allowing the flavors to meld.

5. Serve warm with a drizzle of cream or a sprinkle of saffron for garnish.

Honey Maple Cornbread

Ingredients:

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup milk

• 1/4 cup honey

• 2 tbsp maple syrup

• 1/4 cup butter, melted

• 1 egg

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking pan.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

3. In a separate bowl, mix the milk, honey, maple syrup, melted butter, and egg until combined.

4. Gradually stir the wet ingredients into the dry ingredients until just combined (avoid overmixing).

5. Pour the batter into the prepared pan and bake for 20–25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

6. Let cool slightly before slicing.

Perfect Pairing for a Cozy Evening

Serve this hearty soup with a warm slice of honey maple cornbread on the side. The slight sweetness of the cornbread balances the creamy, savory notes of the soup beautifully. Together, they’re a match made for autumn evenings.

Pro Tip: Make extra cornbread to enjoy the next morning with butter and a drizzle of honey or jam!

This meal is not just delicious, it’s a celebration of seasonal ingredients, comforting flavors, and a touch of luxury with saffron. Try it out, and let us know how you make it your own!