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Ingredients

• 3 Tbs. unsalted butter
• 1 Bermuda onion, chopped
• 1 butternut squash, about 3 lb.,
  peeled, seeded and cut into 1-inch cubes
• 6 cups low-sodium chicken stock
• 4 Granny Smith apples, peeled, cored and
  chopped
• 4 pinches of Spanish saffron threads, about
  1 tsp.
• Pinch of freshly grated nutmeg
• 2 cups heavy cream
• Salt and freshly ground pepper, to taste

Description

Sweet Butternut Squash And Tart Granny Smith Apples Are Enriched With Cream And Saffron In This Savory Soup. For A Sit-down Meal, Serve The Soup As A First Course In Warmed Individual Bowls. For A Thanksgiving Buffet, Present The Soup In A Warmed Tureen S

Williams-Sonoma