Roasted Butternut Squash and Saffron Soup with Toasted Almond Croutons

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I changed this up a bit,to lessen the work, I used veggie stock (3 cubes to 3 cups water onion, spices, 3 lg staks celery - whole and squash, garlic ina pressure cooker!! Cooked onhigh 8 mins. put ing. in batches in food prossesor to cream, added 1/2 n 1/2 and thinned it out with more sotck. will make ccroutons Absoluetly delicious, took about an hour total.

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This turned out to be a bit more work than I anticipated but it was worth it. I made it for a party and served it in mugs but forgot the croutons. No one missed them and EVERYBODY who tried it, went back for more. I will do it again and plan my time a bit better. It is nice to have a little left over so I can have some more tonight. Thanks BF for a great recipe.

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I love butternut squash and also all those non meat noodle soups. Trusting in Bobbie Flay, I tried this recipe. It's time consuming the first time if you make the veggie stock from scratch and the harissa paste from scratch. But if you make an extra large batch of stock and freeze it-no problem. There's enough harissa to last quite a while. The only thing I did differently was add more harissa. I wanted the soup a little warmer. Perhaps ready made is hotter. This is personal taste of course. And the croutons were a great compliement as the Spanish paprika is smokey. I am making the soup for the second time right now....Enjoy!

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If you made it right....it wouldnt have sucked.....nuff said..mine rocked....so go back to can soup girl...bout the best you can do....

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Soup that tastes like pumpkin pie - I should have figured that out by the ingredients; cinnamon, nutmeg and cloves. What a disappointment; this soup ruined my whole day. Might be good without the sweet ingredients, I thought the other yummy ingredients would dominate. I thought wrong.