Saffron Butternut Squash Soup

Southern Living SEPTEMBER 2004

  • Yield: Makes 4 to 6 servings
  • Cook time:45 Minutes
  • Prep time:25 Minutes


  • 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


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. 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. Garnish, if desired.


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Saffron Butternut Squash Soup recipe