Saffron Butternut Squash Soup |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 large leek |
4 tablespoons butter |
1 pinch saffron threads |
1 cup dry white wine |
3 pounds butternut squash, peeled, seeded, and chopped |
2 carrots, peeled and diced |
1 (32-ounce) container chicken broth |
1/8 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/8 teaspoon ground red pepper |
1/4 cup whipping cream |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
garnish: crushed almond biscotti |
Directions:
1. Cut and discard green top from leek; cut white portion into slices.
2. Melt butter in a Dutch oven over medium heat; add leek slices and saffron, and sauté 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.
3. 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.)
4. Return squash mixture to Dutch oven. Add cream, salt, and pepper; simmer 10 to 15 minutes or until thickened. Garnish, if desired.
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