Butternut Squash Soup

 

Butternut Squash Soup

Part of Ep. 1706 Ep. 1706 - Weeds, Wine and Chocolate

Yield: 6-8 servings.

Credit: Recipe courtesy of Chef Sabi Atteyih

Ingredients

2 lbs. Butternut squash peeled, cut and roasted (uncooked weight)
1 cup thick cream
1 cup water
1/2 tsp. saffron
1/2 tsp. salt (taste)
1/2 tsp. white pepper

Preparation

Soak saffron in the water for a few minutes. Heat the cream and the squash. Add the saffron water, salt and pepper, and blend smooth.

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