Saffron Butternut Squash Soup Recipe

Name: Saffron Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.

2653

kcal

Calories

293

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large leek, 4 tablespoons butter, 1 pinch saffron threads, 1 cup dry white wine, and more.

Yes, Saffron Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Butternut Squash Soup

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