Saffron Butternut Squash Soup
Saffron Butternut Squash Soup is a gluten free, primal, and vegetarian soup. One serving contains 434 calories, 10g of protein, and 27g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up carrots, butter, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.
Cut and discard green top from leek; cut white portion into slices.
Melt butter in a Dutch oven over medium heat; add leek slices and saffron, and saut 5 minutes or until leek slices are tender.
Add white wine, and cook 1 to 2 minutes.
Add squash and next 5 ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until squash and carrots are tender.
Remove from heat, and let cool slightly.
Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. (A handheld immersion blender may also be used.)
Return squash mixture to Dutch oven.
Add cream, salt, and pepper; simmer 10 to 15 minutes or until thickened.