Indian food recipes with American influence
Iranian butternut squash soup gets a Canadian twist
This recipe comes from Iran, but with the Canadian touch of maple syrup.
If you have tucked into squash soup and been disappointed in its flavour, this one will replace those memories.
If you prefer, Iranian-born food blogger Naz Deravian suggests using the Middle Eastern seasoning of orange blossom water.
The author of Bottom of the Pot: Persian Recipes and Stories (Flatiron/Raincoast, $45), Deravian has provided more than 100 recipes and a beautifully illustrated story of happy times at tables in Iran, Rome, Vancouver and now Los Angeles. Deravian’s cuisine has a sour or tangy character and features the rich use of spices.
The flavour combinations are interesting: for example, Seville orange juice, crushed garlic and mint on seafood. Some of the ingredients in the recipes are readily available at specialty seasoning shops.
This soup may be made three days in advance and refrigerated, covered. You may need a little water to thin it when reheating. It can also be frozen.
BUTTERNUT SQUASH SOUP Serves: 6
3 tbsp (45 mL) olive oil
1 red onion, chopped
2 cloves garlic, chopped Kosher or coarse salt
1 medium butternut squash (about 2 lbs/1 kg), peeled, seeded, chopped 1sweet potato(8oz/250g), peeled, chopped
1/2 tsp (2.5 mL) ground cinnamon
3/4 tsp (4 mL) ground cumin 1/4 tsp (1 mL) ground coriander Freshly ground pepper
1/8 to 1/4 tsp (0.5-1 mL) ground saffron (optional)
Maple syrup (optional) Orange blossom water (optional)
Sumac
1. In a large pot, heat oil over medium heat and cook onion until soft and translucent, about eight minutes. Add garlic and a pinch of salt and cook another two minutes.
2. Add squash, sweet potato, cinnamon, cumin, coriander,
2 1/2 tsp (12.5 mL) salt and
1/4 tsp (1 mL) pepper. Stir and cook until fragrant, about five minutes.
3. Add 3 1/2 cups (875 mL) water, raise heat to high and bring mixture to a boil. Reduce heat to medium-low and add saffron, stirring to combine.
4. Cover and simmer until the vegetables are soft and cooked through, about 25 minutes. Taste mixture for seasoning, adding more salt and pepper to taste.
5. Purée soup in a blender. If desired, drizzle with a little maple syrup and/or orange blossom water, and blend in. 6. Serve in heated bowls, topped with a little sumac.