Summer Squash, Corn, and Saffron Soup

• 1 large pinch saffron threads
• 2 Tbs. grapeseed oil
• 2 cups thinly sliced leeks, rinsed well but not dried
• 2 tsp. minced garlic
• 3 Tbs. dry sherry
• 1 1/4 lb. yellow crookneck squash (about 2 medium-large), trimmed and diced (5 cups)
• 2 cups fresh corn kernels, cobs reserved
• 1 tsp. sherry vinegar
• 2 Tbs. crushed toasted sliced almonds
• Mint or parsley leaves for garnish, optional

1. Stir saffron into 1 Tbs.
2. hot water in small bowl.
3. Set aside.
4. Heat oil in Dutch oven over medium-low heat.
5. Add leeks, and season with salt, if desired.
6. Cover, and cook 5 to 6 minutes, or until leeks are soft.
7. Uncover, and continue to cook 6 to 8 minutes more, or until leeks begin to brown.
8. Stir in garlic; cook 30 seconds.
9. Add sherry to deglaze pan, and scrape any browned bits off bottom of pan.
10. Stir in saffron and steeping water.
11. Add squash, corn kernels, corncobs, and 6 cups water, and season with salt and pepper, if desired.
12. Cover, and bring to a boil.
13. Uncover partially, and simmer 25 minutes, or until squash is soft and translucent.
14. Remove soup from heat; discard corncobs.
15. Cool 10 minutes, then puree soup in batches in blender or food processor.
16. Gently rewarm soup in pot, and stir in sherry vinegar.
17. Ladle warm soup into bowls, and serve garnished with toasted almonds and mint (if using).

saffron threads, grapeseed oil, leeks, garlic, sherry, yellow crookneck, corn kernels, sherry vinegar, almonds, parsley

Taken from www.vegetariantimes.com/recipe/summer-squash-corn-and-saffron-soup/ (may not work)