Recipes
Persian Style Butternut Squash Soup
- Soups
Swap out your basic butternut squash soup for this fragrant version that includes sweet potato and a medley of spices like cinnamon, cumin, coriander and saffron. A drizzle of maple syrup and a few drops of orange water brighten the flavors, while a sprinkle of sumac adds a pop of color and a tangy edge. This healthy butternut squash soup would be a wonderful starter for your Thanksgiving meal.
Ingredients
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4-5 saffron threads (see Tips)
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2 tablespoons hot water
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3 tablespoons olive oil
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1 medium red onion, chopped
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2 cloves garlic, chopped
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1 medium butternut squash (about 2 3/4 pounds), peeled, seeded and cubed (1/2-inch)
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1 large sweet potato (about 8 ounces), peeled and cubed (1/2-inch)
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¾ teaspoon ground cumin
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½ teaspoon kosher salt
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½ teaspoon ground cinnamon
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¼ teaspoon ground coriander
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¼ teaspoon ground pepper
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3½ cups water
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1-2 teaspoons pure maple syrup
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A few drops orange blossom water (optional)
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Ground sumac for serving
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