An adaptation of the recipe from The Food Network. We used marina di chioggia pumpkins from our favorite farmer at Eastern Market. A nice balance of savory and nutty flavors.

* 1 rustic nutty squash, halved, seeded and roasted (marina de chioggia or butternut)
* Salt and pepper
* 3 cups vegetable stock
* 2 teaspoons olive oil
* Pinch saffron
* 1/4 cup hot water
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon grated nutmeg
* 1/4 teaspoon allspice
* 1/4 teaspoon ginger
* 2 bay leaves
* Pinch cloves
* 2/3 cup creme fraiche
* 2 teaspoons harissa (optional, as garnish)
* Bread croutons (we toasted potato truffle bread brushed in olive oil and dusted in paprika)
* Finely chopped chives
* nuts (sliced almond and pistacio)

Place mashed squash in a large saucepan and add the stock. Simmer for 20 minutes. Use an immersion blender to puree the mix.

Heat the water in a small saute pan, add the saffron and bring to a boil, take off of boil and let steep 10 minutes.

Add the saffron mixture to the soup and season with the spices and olive oil and cook for at least 10 minutes, adding more stock or water if necessary.

When ready to serve, remove from the heat and whisk in the creme fraiche adjust the seasoning.

Ladle into bowls dusted with paprika with a few pistacios on the bottom. Float a few croutons on top. Garnish with finely sliced chives and sliced almonda. Serve Harissa on the side

Squash roasting recipe

Preheat oven to 450 degrees F. Place squash in a baking dish and brush the cut side with the softened butter and season with salt and pepper to taste. Bake in the oven covered for 20 minutes, remove foil and continue baking for 15 to 20 minutes, or until tender. Remove the squash from the oven and scoop out the pulp from the skin.