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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

Description

MyRecipes Recommends That You Make This Saffron Butternut Squash Soup Recipe From Southern Living

MyRecipes