Ingredients
- 1 x Spanish onion peeled, and
- Â Â coarsely minced
- 2 x celery stalks coarsely minced
- 1 lrg carrot coarsely minced
- 2 x garlic cloves smashed
- 6 x parsley sprigs
- 2 x thyme sprigs
- 1 x bay leaf
- 6 x black peppercorns
- 6 c. cool water
- 2 x butternut squash halved, seeded
- 3 Tbsp. softened unsalted butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Vegetable Stock (see above)
- 2 tsp extra virgin olive oil
- 1 pch saffron
- 1/4 c. warm water
- 1/2 tsp grnd cinnamon
- 1/4 tsp grated nutmeg
- 1 pch grnd cloves
- 1/2 c. creme fraiche
- 2 tsp harissa
- Â Â Almond Croutons (see below)
- Â Â Finely-minced chives
- Â Â French baguette cut 1/4" slices
- Â Â Extra virgin olive oil as needed
- Â Â Spanish paprika to taste
- 1/4 c. toasted almonds coarsely minced
Description
Vegetable Stock: Place All Ingredients In A Medium Saucepan And Simmer For 1 Hour. Strain Into A Bowl. Soup: Preheat Oven To 450 Degrees. Place Squash In A Baking Dish And Brush…
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