Preheat your oven to 400°F (200°C). Toss the butternut squash chunks and sliced carrots with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for about 25-30 minutes until they are caramelized and tender, filling the kitchen with sweet, roasted aromas.
While the vegetables roast, soak a pinch of saffron threads in a small bowl of warm water to release their fragrant flavor and golden color. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the roasted vegetables to the pot with the onions and garlic. Pour in the vegetable broth and bring to a gentle simmer over medium heat. Stir in the smoked paprika and the saffron water, along with its threads, to infuse the soup with earthy aroma and golden hue.
Let the soup simmer for about 10 minutes to allow the flavors to meld beautifully. Then, remove from heat.
Use an immersion blender or transfer the mixture carefully to a blender. Puree until the soup is smooth and velvety, with a vibrant orange color and silky texture. Return to the pot if using a separate blender.
Taste the soup and adjust seasoning with salt and pepper as needed. Warm it through until steaming hot and ready to serve.
Ladle the soup into bowls, garnishing with a drizzle of good olive oil or a sprinkle of fresh herbs if desired. Serve hot, enjoying the rich aroma and creamy texture.
