Roasted Butternut Squash And Saffron Soup With Toasted Almond Croutons Recipe

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Bobby Flay on Food Network


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French baguette, cut into 1/4-inch slices

1/2 teaspoon ground cinnamon

Salt and pepper

2 cloves garlic, smashed

Spanish paprika

2 butternut squash, halved and seeded

6 black peppercorns

2 teaspoons olive oil

2 teaspoons harissa

1 Spanish onion, peeled and coarsely chopped

2 sprigs thyme

Pinch saffron

1 large carrot, coarsely chopped

Almond croutons, recipe follows

Pinch cloves

3 tablespoons softened unsalted butter

1 bay leaf

Vegetable stock, recipe above

Finely chopped chives

6 parsley sprigs

1/4 cup hot water

1/4 cup toasted almonds, coarsely chopped

Olive oil

1/4 teaspoon grated nutmeg

6 cups cold water

1/2 cup creme fraiche

2 stalks celery, coarsely chopped

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