Saffron Butternut Squash Soup

Saffron Butternut Squash Soup
Photo by www.myrecipes.com

Ingredients

  • 3 pounds butternut squash, peeled, seeded, and chopped
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 4 tablespoons butter
  • Garnish: crushed almond biscotti
  • 1 cup dry white wine
  • 1/8 teaspoon ground red pepper
  • + 7 more ingredients
    • 1 (32-ounce) container chicken broth
    • ¼ cup whipping cream
    • 1 pinch saffron threads
    • 2 carrots, peeled and diced
    • 1 large leek
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

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 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. Redu...

View full recipe at My Recipes

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