Persian Style Butternut Squash Soup
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
- 4-5 saffron threads (see tips)
- 2 tablespoons hot water
- 3 tablespoons olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, chopped
- 1 medium butternut squash (about 2 3/4 pounds), peeled, seeded and cubed (1/2-inch)
- 1 large sweet potato (about 8 ounces), peeled and cubed (1/2-inch)
- ¾ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- ¼ teaspoon ground pepper
- 3½ cups water
- 1-2 teaspoons pure maple syrup
- a few drops orange blossom water (optional)
- ground sumac for serving (see tips)