SWEET AND SPICY

Iranian butternut squash soup gets a Canadian twist

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

1 sweet potato (8 oz/250 g), 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.