Saffron Butternut Squash Soup

3 lb. butternut squash, halved and seeded
1 large leek
1/4 C. butter
pinch of saffron threads
1 C. dry white wine
2 carrots, diced
32 oz. container chicken broth
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground red pepper
1/4 C. whipping cream
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
garnish with crushed almond biscotti, if desired

Microwave squash in an 11 X 7 in. baking dish 15 min. Cool and scoop out pulp into chunks. Set aside.
Cut and discard green top from leek; cut white portion into slices.
Melt butter in Dutch oven over medium heat; add leek slices and saffron and saute 5 min. or until leek slices are tender. Add wine, and cook 1-2 min. Add squash, carrot, and next 4 ingredients and bring to a boil.
Reduce heat and simmer, uncovered, 20 min. or until squash and carrot are tender. Remove from heat and cool slightly.
Process squash mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.
Return squash mixture to Dutch oven. Add cream, salt, and pepper; simmer 10-15 min. or until thickened. Garnish if desired.