Butternut Squash Soup with Mussels & Saffron Cream

Name: Butternut Squash Soup with Mussels & Saffron Cream
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 250 g/9 oz mussels; 45 g/1¾ oz butter; 1 large onion, roughly chopped; 2 parsley sprigs, plus a handful of chopped; 500 ml/17 fl oz/2 cups Vegetable Stock; juice of ½ lime; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; a pinch of saffron threads; 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; 2 tbsp olive oil; 400 g/14 oz butternut squash, peeled and cut into small cubes

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 20

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This is such a lovely dish and there is so much flavour coming from the mussel bouillon and the saffron together with the nuttiness of the butternut squash. It’s a very tasty and silky soup. For the perfect finish, you could also add some garlic crôutons.

Ingredients

250 g/9 oz mussels
45 g/1¾

Pescatarian
Soup
Gluten-free

Method

Thoroughly scrub the mussels under cold running water and rinse well. (You may need to do this 2–3 times to remove the sand.) Discard any broken and floating ones when washed. Remove the beards by pulling them towards the large part of the shell. If any of the mussels are open, tap them hard against a work surface and if they don’t close, discard them.
Melt half t