Spicy Butternut Squash Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetables |
| 3 3/4 | lb | Butternut squash (about 2 medium) |
| 2 | tb | Olive oil |
| 5 | c | (or more) chicken stock or canned low-salt broth |
| 1 1/2 | ts | Minced jalapeno chili |
| 1 | Pinch of saffron threads | |
| 1/2 | Japaleno chili; cut into rings |
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