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
How to Make It
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.
I have made this soup almost every Thanksgiving for years now. It is a family favorite, creamy, full of layers of flavor, and easy to make. I actually roast my butternut squash and this is the first year I've used saffron (very expensive). But every year my family and guests say it is one of the best soups they've ever had.