Roasted Butternut Squash And Saffron Soup With Croutons Recipe

• 1 x Spanish onion peeled, and
•     coarsely minced
• 2 x celery stalks coarsely minced
• 1 lrg carrot coarsely minced
• 2 x garlic cloves smashed
• 6 x parsley sprigs
• 2 x thyme sprigs
• 1 x bay leaf
• 6 x black peppercorns
• 6 c. cool water
• 2 x butternut squash halved, seeded
• 3 Tbsp. softened unsalted butter
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Vegetable Stock (see above)
• 2 tsp extra virgin olive oil
• 1 pch saffron
• 1/4 c. warm water
• 1/2 tsp grnd cinnamon
• 1/4 tsp grated nutmeg
• 1 pch grnd cloves
• 1/2 c. creme fraiche
• 2 tsp harissa
•     Almond Croutons (see below)
•     Finely-minced chives
•     French baguette cut 1/4" slices
•     Extra virgin olive oil as needed
•     Spanish paprika to taste
• 1/4 c. toasted almonds coarsely minced

Directions