New twist on an old favourite
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.