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.

Nutrition Information

215 Calories

23g Carbohydrates

22g Protein

281mg Potassium

1g Fiber

11g Sugar

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