Saffron Butternut Squash Soup

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Southern Living

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Ingredients

1 large leek

4 tablespoons butter

1 pinch saffron threads

1 cup dry white wine

3 pounds butternut squash, peeled, seeded, and chopped

2 carrots, peeled and diced

1 (32-ounce) container chicken broth

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground red pepper

1/4 cup whipping cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Garnish: crushed almond biscotti

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