Prep Time
25 Mins
Cook Time
45 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Cut and discard green top from leek; cut white portion into slices.

Step 2

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.

Step 3

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.)

Step 4

Return squash mixture to Dutch oven. Add cream, salt, and pepper; simmer 10 to 15 minutes or until thickened. Garnish, if desired.

Ratings & Reviews

JoJoMarks81's Review

chef1greg
November 28, 2014
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.

chef1greg's Review

JoJoMarks81
October 30, 2010
This is a solid recipe for butternut squash soup. I enjoyed it along with the rest of my family and thought that it was easy to make.