This comforting soup is a delightful way to enjoy the bounty of autumn produce, like butternut squash. It is a velvety concoction of squash, fresh veggie stock and a treasure of aromatic spices. Crème fraiche boosts its creaminess, while the harissa provides a touch of heat. Smart Recipes, American Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables American Butternut Squash & Saffron Soup Butternut Squash & Saffron Soup Recipe | PT1H30M Serves 6 Ingredients: 2 Medium Butternut Squash 3 Tablespoons Unsalted Butter 1.5 Teaspoon Salt & Freshly Ground Black Pepper 6 Cups Vegetable Stock 2 Teaspoons Extra Virgin Olive Oil 0.125 Teaspoon Saffron 0.25 Cup Hot Water 0.5 Teaspoon Ground Cinnamon 0.25 Teaspoon Grated Nutmeg 0.125 Teaspoon Ground Cloves 0.5 Cup Creme Fraiche 2 Teaspoons Harissa 1 Small Bunch Fresh Chives 1 Large Shallot Preheat oven to 450 degrees. In a large bowl, combine the diced squash with 2 Tablespoons of olive oil, and 1/2 Teaspoon of Salt & Black Pepper, and toss to combine. Transfer the oiled squash to a large cookie tray and roast in the preheated oven for 30 minutes. Meanwhile, in a Dutch oven melt the butter, and saute the diced shallot for 10 minutes, or until nearly translucent. Stir in the vegetable stock, and simmer for 20 minutes. Stir in the roasted squash and simmer for another 10 minutes. With an immersion blender puree the soup until smooth (I like mine with a bit of chunks, but this is personal choice). In a small saucepan over medium-high heat, heat oil and saute saffron for 30 seconds. Add 1/4 cup water to saffron and bring it to a boil. Add saffron to soup and stir in cinnamon, nutmeg, and clove. Simmer the soup until thickened more, about 10 minutes. If the soup gets too thick, add a cup of water and stir until blended. Remove from heat and season with 1 teaspoon salt & pepper. Whisk in the crème Fraiche and harissa. Ladle the soup into bowls and garnish with chives.



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