Saffron Butternut Squash Soup

Name: Saffron Butternut Squash Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Garnish: crushed almond biscotti; 4 Tbsps butter; 1 kilograms butternut squash, peeled, seeded, and chopped; 2 carrots, peeled and diced; 907 grams chicken broth; 0 teaspoons cinnamon; 237 milliliters dry white wine; 0 teaspoons ground red pepper; 0 teaspoons ground black pepper; 1 large leek; 0 teaspoons nutmeg; 1 pinch saffron threads; 1 teaspoons salt; 59 milliliters whipping cream

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.

Instructions

Cut and discard green top from leek; cut white portion into slices.

Ingredients you will need

Leek

Melt butter in a Dutch oven over medium heat; add leek slices and saffron, and saut 5 minutes or until leek slices are tender.

Ingredients you will need

Saffron

Butter

Leek

Equipment you will use

Dutch Oven

Add white wine, and cook 1 to 2 minutes.

Ingredients you will need

White Wine

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.

Ingredients you will need

Carrot

Squash

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.)

Ingredients you will need

Squash

Equipment you will use

Immersion Blender