Fall season = pumpkin and butternut squash

So while New York is cold and rainy, I have decided to warm myself up with some delicious butternut squash soup. However, as always there is a twist. Meet the oh so yummy, butternut saffron squash soup.

Vegetable Broth:
5 cups water
2 small bay leaves
2 small crushed cloves of garlic
6 peppercorns
3 small rough cut carrots
few shavings of fresh ginger
7 cloves
1 cinnamon stick
1 sprig of rosemary
1 rough cut spanish onion
Pinch of saffron
Bring ingredients to a boil. Let it simmer for half hour to an hour.

Butternut squash:
1 lb butternut squash already peeled.
Drizzle with Olive oil, salt, pepper, sugar. Broil at 400 until soft.
Drain the broth. Add the roasted butternut squash to the broth. Boil for 30 minutes. Puree. Leave some carrots and onion. Add cinnamon powder, nutmeg powder, and salt to your liking. Add cream to smooth the texture. I used vanilla soy, it worked wonderfully. Bon Appetite!

If you still need more fall flavor, head to Donutplant and try the yeast pumpkin donut otherwise stay tuned.